This easy Butternut Squash Casserole is about to be your new family favorite! This is one of the best healthy recipes to make, whether you want it for a weeknight dinner or during the holiday season to bring to your next family party.
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Butternut Squash Casserole Recipe
This tasty casserole is easy to make and is perfect for busy families that don’t have a ton of time to cook throughout the week.
A great option for when you are making the same side dishes over and over again. Or when you need an easy dish to add more veggies to your menu.
Similar to sweet potato casserole, with the addition of hearty kale, and filled with savory butternut squash, salty bacon, and topped with golden brown breadcrumbs, our Butternut Squash Recipe won’t last long because of how tasty it is!
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- Bacon – Sub maple or thick cut bacon if desired.
- Onion – Use a sweet, Vidalia, or white onion for this recipe.
- Garlic – You can substitute garlic powder or leave it out all together.
- Spices – Use thyme, rubbed sage, salt, and pepper.
- Kale – This is hearty but you can also substitute Swiss chard, beet greens, or spinach.
- Butter – I recommend using unsalted butter as opposed to salted butter.
- Butternut squash – I like to use the prepped squash in the produce department. You can also substitute sweet potato or yams.
- Panko bread crumbs – Panko can be replaced with crushed Ritz crackers for a more buttery flavor.
- Parmesan cheese – This cheese can be swapped with any other cheese blend, for a melty topping.
How To Make Butternut Squash Casserole
- Preheat oven to 375F. Cook bacon in a large dutch oven over medium heat. Remove and drain on paper towels.
- Add your diced onion, garlic, thyme, and sage to the leftover bacon fat and cook until tender. Add in your kale and cook for 5 minutes or until the kale is slightly wilted. Remove the kale and onion mixture and place it in a large bowl.
- Add butter and butternut squash cubes to pot. Cook on the medium high heat for 5 minutes until it is slightly brown on the outside and starting to get tender.
- Remove the squash mixture and add to the kale. Toss together to combine, cooking until the kale starts to wilt.
- Place in 9×13 prepared casserole dish, cover with foil and bake 20-30 minutes or until the squash is tender. While the casserole is baking, make breadcrumb topping.
- Once your squash is tender, remove the foil and coat the top of the casserole with the bread crumb mixture. Bake for another 5 to 15 minutes or until toasted and golden brown. Remove from the oven and cover with your cooked bacon.
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
What to serve with Butternut Squash Casserole?
You can also add something more filling such as biscuits or turkey, to help create a well rounded dinner plate for your family. This is great with a butternut squash soup!
How long does it last?
Leftovers will last 3-4 days in the fridge in an airtight container. Reheat in the oven at 375 degrees F, and follow the baking notes provided in the instructions.
I also recommend waiting to top with panko if you plan on refrigerating this casserole, to make sure you get the crispiest topping possible!
Can I freeze this casserole?
Yes, this casserole freezes for up to 2 months! Serve whenever you need a quick meal for a weeknight or just want something savory and easy to make. Perfect for when you are prepping for Christmas dinner early.
Pro tip – allow your casserole to thaw until the next day before you put it in the oven after freezing, to help speed up cooking time.
If you prefer to skip the thaw, place in the oven and cook for close to an hour or until hot throughout. Top with breadcrumbs and serve!
Best Casserole Tips
- Prepped (cleaned and diced) squash is a time saver!
- Use cooking spray or olive oil to keep your butternut squash casserole from sticking to the baking dish.
- Chop your onions, squash, thyme, garlic, and kale the day before and place in airtight containers in the fridge to save on prep time. Use a food processor for less mess.
- Use fresh breadcrumbs toasted on a baking sheet with butter for a richer flavor.
- For a heartier version, mix in some cooked sweet Italian sausage.
- Mix the melted butter and bread crumbs in a small bowl before sprinkling on casserole.
- You can use canned pumpkin, sweet potatoes, or carrots instead of butternut squash.
- Store leftovers in a container with a tight-fitting lid. In the fridge will last about 5 days.
- To make leftovers last longer, wrap the casserole up and store in the freezer. They will last 3 months.
If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!
This extremely tasty and savory butternut squash casserole is a weeknight staple, and makes a perfect meal when paired with some lighter vegetables and tasty meat such as turkey or chicken. It also makes the perfect holiday side dish!
- 4 slices bacon, diced
- 1 medium onion, diced (approx 1 cup)
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rubbed sage
- 8 ounces fresh kale, chopped, thick stems removed
- 1 tablespoon butter
- 1 large butternut squash, peeled, seeded, diced (approx 2.5 pounds)
- 1 cup panko breadcrumbs
- 1/2 cup shredded parmesan cheese
- 2 tablespoons unsalted butter
- Preheat oven to 375F. In a large pot or Dutch oven, over medium heat, add the diced bacon.
- Cook the bacon until crisp. Remove to a paper towel lined plate to drain.
- Add the diced onion, garlic, thyme, and sage to the remaining bacon fat in the pot.
- Cook for 5 minutes or until onion starts to get tender. Add the kale and cook 5 minutes or until lightly wilted.
- Remove the kale and onion mixture to a bowl.
- Add 1 tablespoon of butter and cubed squash to the pot.
- Cook for 5 minutes so the squash starts to cook and the outside of the cubes start to brown.
- Turn off the heat and add the kale mixture to the squash. Toss to combine.
- Spread mixture into a 9x13 oven safe baking dish. Cover with foil and bake 20-30 minutes or until the squash is tender.
- While the casserole is baking, combine the panko, parmesan cheese, and 2 tablespoons melted butter in a small bowl. Mix to coat the crumbs. Set aside.
- When the squash is cooked and tender, remove the foil and sprinkle the panko mixture over the top of the casserole.
- Return to the oven and bake for 5-10 minutes or until the breadcrumbs are toasted and golden brown.
- Remove from the oven and sprinkle with cooked bacon. Enjoy!
Original recipe first appeared on Leftovers Then Breakfast
Amount Per Serving: Calories: 164Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 21mgSodium: 300mgCarbohydrates: 16gFiber: 2gSugar: 2gProtein: 7g
This nutrition information was generated via a third party, Nutritionix, and we can not be held liable for any discrepancies in the information provided.
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