Butternut Squash Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A savory casserole of caramelized butternut squash, kale, and herbs topped with a cheesy Parmesan breadcrumb crust. Rich, warming, and earthy. An elegant vegetarian main for holidays or weeknight dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons extra virgin olive oil (divided)
- 1 large (3 1/2 pound) butternut squash (peeled, seeded, and diced into 3/4-inch cubes, divided (about 9 1/2 cups))
- 2 teaspoons minced fresh thyme (divided (rosemary works as well))
- 2 cloves minced garlic (divided (about 2 tablespoons))
- 1/2 teaspoon kosher salt (divided)
- 1/4 teaspoon ground black pepper (divided)
- 12 ounces kale* (tough stems removed and chopped or torn into bite-sized pieces, divided (I used curly kale))
- 1 medium yellow onion (thinly sliced, divided)
- 1 cup low sodium vegetable stock or chicken stock (divided)
- 1 cup fresh breadcrumbs** (or 3/4 cup panko breadcrumbs)
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon minced fresh sage
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 2 tablespoons melted unsalted butter
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 506mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 852mg
- Calcium
- 244mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 506MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.