Description

This comforting butternut squash casserole is layered with creamy Parmesan kale, nutty Gruyere, and a golden walnut-sourdough topping—perfect for cozy dinners or festive gatherings.

Ingredients

4 Tbsp. extra-virgin olive oil, divided

1 medium yellow onion, finely chopped

5 garlic cloves, minced

1/4 to 1/2 tsp. crushed red pepper flakes (adjust to taste)

1 bunch lacinato kale, stems and ribs removed, chopped

1 cup heavy cream

1/3 cup, plus 2 Tbsp. grated Parmesan cheese, divided

1 Tbsp. Dijon mustard

1 Tbsp. fresh thyme leaves

3/4 tsp. kosher salt

1/2 tsp. black pepper

2 lbs. peeled and cubed butternut squash

1/2 cup shredded Gruyere or gouda cheese

2 cups torn or roughly chopped sourdough bread

1/3 cup finely chopped walnuts

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Instructions

Preheat oven to 425ºF and grease an 11×7 or 13×9-inch baking dish.

Heat 2 Tbsp. olive oil in a large sauté pan over medium heat. Add onion and cook 7–8 minutes until soft. Add garlic and red pepper flakes; cook 2 more minutes.

Add kale and cook 2–3 minutes until softened. Stir in heavy cream, 1/3 cup Parmesan, Dijon, thyme, salt, and pepper. Simmer until thickened, about 3–5 minutes.

Arrange cubed butternut squash in prepared dish. Pour kale mixture over, stirring to coat. Top with shredded Gruyere.

Cover with foil and bake for 30 minutes, or until squash is nearly fork-tender. Add 10 more minutes if needed.

Meanwhile, mix sourdough, walnuts, 2 Tbsp. Parmesan, 2 Tbsp. olive oil, and a pinch of salt in a bowl. Toss until well coated.

Remove foil, scatter topping over casserole, and bake uncovered for 20 more minutes, until golden and squash is fully tender.

Let sit 5–10 minutes before serving.

Notes

To Make Ahead: Cube butternut squash up to 3 days in advance and store in an airtight container. Kale can be stemmed and chopped up to 1 day ahead.

To Store: Refrigerate leftovers, tightly covered, for up to 5 days.

To Reheat: Best reheated in the oven at 350ºF. Microwave if needed for convenience.

To Freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat at 350ºF.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Baking
Cuisine: American