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.
Servings: 6 servings
Calories: 392kcal
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: 392kcal | Carbohydrates: 34g | Protein: 11g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 548mg | Potassium: 916mg | Fiber: 5g | Sugar: 7g | Vitamin A: 25843IU | Vitamin C: 57mg | Calcium: 371mg | Iron: 3mg
