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Butternut Squash and Kale Casserole
recipe

Butternut Squash and Kale Casserole

Serves: 6 to 8

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Total Time: 

Ingredients

4 tablespoons unsalted butter, plus more for greasing the baking dish
1 sweet onion, chopped
1 medium butternut squash, peeled, seeded and chopped into bite-size pieces
1/2 bunch kale, rinsed, stemmed and roughly chopped
2 large eggs, beaten
1 cup grated Gruyere or mild cheddar cheese
1 cup breadcrumbs, preferably homemade or Panko
1/4 teaspoon salt
A few grinds of cracked black pepper
1/4 cup grated Parmesan cheese

Instructions

Heat oven to 350 degrees. Grease an 8-by-8-inch or similarly-sized baking dish with butter.

In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the squash and continue to cook, stirring frequently, until beginning to soften, about 10 minutes. Add the kale and continue to cook until wilted. Transfer mixture to a large bowl and let cool.

In a separate bowl, mix the eggs, Gruyere, 1/2 cup of the breadcrumbs, salt and pepper. Slowly add the egg mixture to the squash mixture. Be careful to not let the eggs scramble. Mix together thoroughly, and pour into the prepared baking dish.

In a small saucepan, melt the remaining 2 tablespoons butter and transfer to a small bowl. Stir in the Parmesan and remaining 1/2 cup breadcrumbs. Sprinkle the breadcrumb mixture over the top of casserole. Bake until golden brown, 35 to 40 minutes. Serve warm.

Photo and recipe: Catherine Baker


About the recipe

Comfort food is at its best in this simple, cheesy casserole. The deep green kale mixed with the bright orange hue of the squash coincides with the changing leaves. You can use any variety of squash you like and any preferred nutty cheese. Serve this casserole warm alongside your Thanksgiving feast or at your next dinner party.

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