This savory butternut squash casserole is a comforting side that comes together in one baking dish with leeks, asiago cheese, and a buttery panko topping.
If you're looking for something to make other than Roasted Butternut Squash or Sweet Potato Casserole, then it's time to make a Butternut Squash Casserole!
This is a pretty simple, straightforward Thanksgiving-style casserole. It uses only one 9x13-inch baking dish, so it's a great option if you're looking for a fuss-free recipe!
This casserole is a great option if you don't want to make a homemade cream sauce like in my Broccoli Cheddar Casserole, but you still want a rich creamy base.
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Recipe highlights
- This is a savory butternut squash casserole. It's herby and rich but not overpoweringly so.
- All you need for this recipe is a cutting board and a 9x13-inch baking dish!
- This recipe works with fresh or frozen butternut squash. I like to prep a giant butternut squash and freeze some of it to cut down on prep time.
Ingredients
- Butternut squash: This recipe uses 3 pounds of butternut squash, so grab a butternut squash that weighs a little more than that. You can also buy fresh or frozen diced squash (more on the frozen squash below.)
- Leeks: I just adore leeks in savory casseroles, and they complement the sweetness of the squash well. If you're unable to find leeks, replace them with 3 thinly sliced shallots instead.
- Kale: I buy pre-shredded kale to keep the casserole super easy. You can also buy a bunch of kale and shred it into ribbons yourself, omitting the stem if desired. If you're not a fan of kale in general, simply omit it.
- Heavy cream: This adds richness to the casserole and makes it a little creamy. Half and half works for a lighter option.
- Panko breadcrumbs: Mixed with melted butter and bake to make a crisp topping for the casserole.
Step-by-step instructions
- Add the diced butternut squash to a 9x13-inch baking dish and drizzle with oil and salt, tossing to combine. Bake the butternut squash for 20 minutes.
- After the squash has baked for 20 minutes, add the leeks, stirring to combine. Return to the oven for 15 minutes, or until the squash is tender.
- Remove from the oven and stir in 2 cups of kale, 1 cup heavy cream, 1 teaspoon Dijon mustard, and 1 teaspoon thyme. In a small bowl, stir together 1 tablespoon melted butter with ½ cup panko and a pinch of salt, then sprinkle this over the butternut squash.
- Cover the casserole dish with a lid (or foil or upside down sheet pan) and bake for another 20 minutes. Remove the lid and bake for another 5-10 minutes, until the panko is browned. Remove from the oven and serve. Enjoy!
Variations
- Frozen squash: Frozen butternut squash cooks more quickly but it doesn't brown as evenly as fresh squash. Add the leeks after the butternut squash has baked for just 10 minutes.
- Make it gluten-free: Omit the panko breadcrumbs or replace with Kikkoman gluten-free breadcrumbs. Other brands exist, but this is the one I see most commonly in grocery stores.
- Make it vegan: I like Silk heavy whipping cream and find that it works well as a direct swap in savory recipes. The shredded asiago can be replaced with vegan Parmesan.
More delicious casseroles
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Butternut Squash Casserole
This savory casserole features baked butternut squash, leeks, and asiago cheese! It's made in a 9x13-inch baking dish and requires minimal active time.
Equipment
Ingredients
- 3 pounds peeled and diced butternut squash 1-inch cubes; see note #1
- 2 tablespoons olive oil
- ½ teaspoon kosher salt more as needed
- 1 medium leek
- 2 cups shredded kale
- 1 cup heavy cream see note #3
- 1 teaspoon Dijon mustard
- 1 teaspoon dry thyme
- 1 cup shredded asiago cheese Parmesan also works
- ½ cup panko breadcrumbs
- 1 tablespoon butter melted
Instructions
- Preheat the oven to 375F. Add the diced butternut squash to a 9x13-inch baking dish and drizzle with oil and salt, tossing to combine. Try to spread into a mostly even layer, but note that some pieces will overlap.
- Bake the butternut squash for 20 minutes. Meanwhile, prep the leeks by cutting away the hard green leaves and removing any dirty/shriveled layers. Thinly slice the leek into half-moons.
- After the squash has baked for 20 minutes, add the leeks, stirring to combine. Return to the oven for 15 minutes, or until the squash is tender.
- Remove from the oven and stir in 2 cups of kale, 1 cup heavy cream, 1 teaspoon Dijon mustard, 1 teaspoon thyme, and the shredded asiago cheese.
- In a small bowl, stir together 1 tablespoon melted butter with ½ cup panko and a pinch of salt, then sprinkle this over the butternut squash.
- Cover the casserole dish with a lid (or foil or upside down sheet pan) and bake for another 20 minutes. Remove the lid and bake for another 5-10 minutes, until the panko is golden. Remove from the oven and serve. Enjoy!
Video
Notes
- Butternut squash: This recipe uses 3 pounds of diced butternut squash, so grab a butternut squash that weighs a little more than that, or buy pre-chopped butternut squash.
- Frozen squash can be used, but note that it cooks more quickly. It does not need to be thawed before using. Adjust the initial 20 minute cook time to just 10 minutes.
- Dairy-free option: I like Silk non-dairy heavy cream and think it would work well here. Violife vegan Parmesan works in place of the asiago cheese.
- To prep in advance, bake the butternut squash and leeks through step 3. Continue steps 4-6 on the day of serving.
- Leftovers are best within 3-4 days. To reheat the entire casserole, cover with a lid (or foil) and bake at 325F for 25-30 minutes.
Nutrition
Calories: 392kcalCarbohydrates: 34gProtein: 11gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 61mgSodium: 548mgPotassium: 916mgFiber: 5gSugar: 7gVitamin A: 25843IUVitamin C: 57mgCalcium: 371mgIron: 3mg
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