Butternut Squash Casserole: A Cozy Autumn Classic
Creamy roasted autumn veggies and crispy bacon crowned with a flavorful, nutty crunch.
Butternut Squash Casserole: The Perfect Cozy Side Dish
Few dishes capture the comfort of fall quite like a butternut squash casserole. With its golden roasted squash, layers of earthy kale, savory bacon, melty Gruyère cheese, and a crisp topping of toasted almonds, this dish brings decadence and seasonal flavor to any autumn meal. Perfect for a weeknight dinner or as a standout Thanksgiving side, this casserole is an essential addition to every autumn table.
What Makes This Butternut Squash Casserole Special?
This recipe celebrates the best of fall produce, weaving together butternut squash, parsnips, and kale with rich, satisfying flavors. It stands apart from typical sweet squash casseroles by focusing on a blend of savory and umami notes, thanks to a base of caramelized onions, crispy bacon, and Gruyère cheese. The finishing touch of chopped smoked or roasted almonds adds an unexpected but welcome crunch.
- Roasted butternut squash: Sweet and nutty, with a meltingly tender texture.
- Kale: Brings a pleasant earthiness and nutritious depth.
- Crispy bacon: Adds smoky, salty flavor and heartiness.
- Caramelized onions: Provide sweetness and a rich base.
- Gruyère cheese: Melts beautifully, offering creaminess and tang.
- Almond topping: Delivers satisfying crunch and a toasty finish.
Ingredients
All the ingredients you need to make a butternut squash casserole at home:
- 2 1/2 lb. peeled and chopped butternut squash
- 3 medium parsnips, peeled and chopped
- 3 Tbsp. olive oil
- 1 Tbsp. chopped fresh sage leaves, plus more for garnish
- 2 1/2 tsp. kosher salt, divided
- 1 1/2 tsp. black pepper, divided
- 1 1/2 tsp. chopped fresh thyme, plus more for garnish
- 6 slices bacon
- 2 onions, thinly sliced
- 1 medium bunch kale, stemmed and chopped
- 2 Tbsp. salted butter
- 1 Tbsp. apple cider vinegar
- 1 cup shredded Gruyère cheese (or Swiss cheese)
- 1/4 cup smoked or plain roasted almonds, chopped
Tip: Want to try something different? Substitute Swiss cheese or roasted hazelnuts for a new twist.
Step-by-Step Directions
- Prep and Roast the Squash and Parsnips
Preheat your oven to 400°F (200°C). In a 13-by-9-inch baking dish, combine the chopped butternut squash and parsnips. Drizzle with olive oil and toss with the chopped sage, 2 teaspoons of salt, 1 teaspoon pepper, and the thyme. Spread the mixture in an even layer and bake for 1 hour to 1 hour 20 minutes, stirring every 20 minutes, until the vegetables are deeply tender and starting to caramelize.
- Crisp the Bacon
While the squash roasts, cook the bacon in a large skillet over medium heat, turning occasionally until crisp, 10–12 minutes. Transfer the bacon to a plate lined with paper towels. Once cooled, crumble it into large pieces.
- Caramelize the Onions and Wilt the Kale
Add the sliced onions to the bacon drippings left in the skillet. Cook over medium heat, stirring frequently, until the onions are golden and soft, about 25–35 minutes. Add the chopped kale to the skillet, along with the butter, apple cider vinegar, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Cover the skillet and cook until the kale is wilted, 1–2 minutes. Remove from heat.
- Combine and Assemble
Gently fold the onion-kale mixture and crumbled bacon into the roasted squash and parsnips in the baking dish. Spread into an even layer, then sprinkle evenly with the Gruyère cheese.
- Bake and Finish with Almonds
Return the casserole to the oven for another 5 minutes, or until the cheese is melted and bubbly. Remove from the oven and top with the chopped almonds. Garnish with fresh sage and thyme leaves for a festive look.
Tips for the Best Butternut Squash Casserole
- Chop Vegetables Uniformly: Even pieces ensure consistent roasting and texture.
- Caramelize the Onions Slowly: For maximum sweetness, don’t rush the onions—let them get golden and soft.
- Customize the Cheese: Swiss, Gruyère, or even aged cheddar all work well for different flavor profiles.
- Add Greens: Substitute spinach or chard for kale if you prefer.
- Select Quality Bacon: Smoky, thick-cut bacon provides the best balance of crunch and flavor.
- Include a Crunchy Topper: Smoked or roasted nuts add texture and elevate the casserole from classic to gourmet.
Serving Suggestions
This hearty butternut squash casserole is versatile enough for both everyday dinners and special occasions. Consider pairing it with:
- Glazed or roasted poultry, such as turkey or chicken
- Pork roast or sausages
- A vegetarian main, such as stuffed mushrooms or lentil loaf
- Classic holiday sides: mashed potatoes, cranberry sauce, and green beans
Or simply serve it as a main course for a light fall dinner, paired with a leafy green salad.
Nutritional Highlights
| Ingredient | Benefits |
|---|---|
| Butternut Squash | High in vitamin A, potassium, fiber, and antioxidants |
| Kale | Rich in vitamins K and C, iron, and calcium |
| Parsnips | Good source of folate and fiber |
| Bacon | Protein, adds flavor (can substitute turkey bacon for a lighter option) |
| Gruyère Cheese | Calcium, protein, distinctive savory flavor |
| Almonds | Healthy fats, crunch, vitamin E |
What others are reading
This dish provides a wealth of nutrients thanks to its rainbow of vegetables, but keep in mind the cheese and bacon add richness—ideal for indulging in moderation.
Frequently Asked Questions (FAQs)
Can I use frozen butternut squash instead of fresh?
While fresh butternut squash develops the best flavor and texture, you can use frozen if that’s more convenient. Thaw completely and drain well before using, and expect a slightly softer texture.
Is it possible to make this casserole vegetarian?
Yes! Omit the bacon, and instead sauté the onions and kale in olive oil and add a touch of smoked paprika for depth. You can also add chopped mushrooms for extra flavor and body.
Can I prepare butternut squash casserole in advance?
Absolutely. Roast the vegetables and prepare the onion-kale mixture, then assemble the casserole up to a day ahead. Store covered in the refrigerator. Add cheese and bake right before serving, topping with almonds just before bringing to the table.
How do I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 350°F oven or in the microwave until warmed through. Note that the topping may lose some crispness.
Can this casserole be frozen?
While technically possible, freezing is not recommended due to the high moisture content of squash, which may make the casserole watery once thawed. Instead, refrigerate and enjoy within a few days for best results.
Can I substitute other vegetables?
Absolutely! Try adding cubed sweet potatoes or carrots, or substitute chard or spinach for the kale. The recipe is flexible—just stick to a similar total quantity of vegetables.
Expert Tips for Best Results
- Let the casserole rest for 10 minutes after baking before serving for the best texture and flavors.
- Customize the toppings: Try adding a sprinkle of parmesan or breadcrumbs with the almonds for extra crunch.
- For a spicier kick: Add a pinch of red pepper flakes to the onions or garnish with a dash of cayenne.
Meet the Recipe Developer
Sloane Layton, a trained chef and recipe developer, is the mind behind this cozy recipe. Regularly creating and refining comfort food favorites for The Pioneer Woman, she’s known for combining classic flavors with a modern twist. When she isn’t testing new recipes, she’s on the hunt for the world’s best pastries or planning her next culinary adventure.
Related Recipes
- Stuffed Butternut Squash – Roasted squash halves filled with spicy sausage, rice, kale, and cheese for a hearty main dish.
- Easy Squash Casserole – A Southern classic featuring yellow squash, creamy cheese, and a crispy butter cracker topping.
Butternut Squash Casserole: Frequently Asked Questions
Q: Do I need to peel butternut squash before roasting for this casserole?
A: Yes, peel and remove the seeds from the squash before chopping. The skin is tough and will not become tender during roasting.
Q: Can I use a different nut instead of almonds?
A: Yes, hazelnuts or pecans both make delicious alternatives, adding their own unique flavor and crunch.
Q: What is the best way to chop kale for this casserole?
A: Remove the tough stems, then chop the leaves into bite-sized pieces. Massage briefly if desired to make the kale more tender before cooking.
Q: Does the dish reheat well?
A: This casserole reheats beautifully—just cover and warm in the oven or microwave. For best texture, wait to top with almonds until after reheating.
Final Thoughts
This butternut squash casserole masterfully combines the season’s best produce with layers of rich, savory, and crunchy elements. Whether you’re making it for a special holiday gathering or a cozy family dinner, expect an empty dish and plenty of requests for the recipe. The flexibility of the ingredients ensures it’s easy to adapt to any kitchen or dietary need while capturing all the comforting vibes of fall and winter.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a36982103/butternut-squash-casserole-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a62303787/stuffed-butternut-squash-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a36700256/squash-casserole-recipe/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g32945445/butternut-squash-recipes/
Similar Articles
Read full bio of medha deb
