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Butternut Squash Casserole Recipe

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Ingredients

  • 2 tbsp olive oil
  • 1 butternut squash
  • 1 onion
  • 2 garlic cloves
  • 2 tsp thyme
  • 1 tsp cumin seeds
  • 1 tbsp paprika
  • 1 tsp salt
  • ¼ tsp pepper
  • 12 oz kale
  • ½ cup red wine
  • 1 can chopped tomatoes
  • 1 cup chicken broth
  • 1 tbsp sage
  • 1 cup panko
  • ¼ tsp nutmeg
  • ½ cup grated parmesan
  • 2 tbsp butter

Instructions

  • Assemble your ingredients.
  • Preheat the oven to 375F. Prepare a 9x13 inch baking dish by greasing it with butter or cooking spray.
  • Before cutting up the butternut squash, you have the option to peel it first. I usually don’t because I am lazy and it doesn’t make much difference to me, but if you prefer an even texture, peel it at this point.
  • Use a large, sharp knife to cut the butternut squash in half. Use a spoon to scoop out the seeds inside, much like you would a pumpkin. Once you have removed the seeds, cut up the squash into bite sized cubes about an inch big.
  • Slice the onion and mince the garlic and thyme. Destem the kale and chop. An easy way to do this is to layer all the leaves on top of each other before cutting.
  • In a large skillet or pot over medium-high heat, warm the oil.
  • Put the chopped squash into the skillet along with the thyme, cumin, paprika, ½ tsp of salt, and pepper. Cook for about 3 minutes or until the squash begins to brown. It will still be hard, so don’t worry about that.
  • Now add the kale, onions, and garlic. Cook for another 4 minutes or until the onions get soft.
  • Add the red wine and chopped tomatoes. Stir before adding the chicken broth, then stir for about 1 minute.
  • Pour the contents of the skillet or pot into the previously prepared baking dish and pat everything into an even layer.
  • Use aluminum foil to cover the dish, then put it in the oven for 30-35 minutes. You will know when it is finished by how soft the squash will be. Stick a cube of squash with a knife to test. If it breaks easily, it should be done.
  • While you wait on the dish in the oven, mix up the bread crumble for the top. Finely chop the sage before combining in a bowl with the panko, nutmeg, parmesan, and ½ tsp of salt. Mix. Melt the butter before adding it to the bowl and mix again.
  • After the 30 minutes are up and the squash is soft, remove it from the oven. Throw away the foil on top and evenly cover the casserole with the panko mixture.
  • Turn the oven’s heat down to 350F and put the baking dish back in. Cook for another 20 minutes or until the panko topping is golden and crunchy.
  • Serve warm and enjoy!

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