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–+ servings

Butternut Squash Casserole

Sweet potato casserole is a classic, but there’s a new Thanksgiving side dish to try, featuring another beloved fall vegetable: butternut squash! Unlike many butternut squash casseroles that lean toward sweetness with a sugary pecan topping, this version takes a savory approach. It’s loaded with cheese, crispy bacon, caramelized onion sautéed in bacon fat, hearty kale, and a topping of crunchy almonds. Add this vibrant, texture-packed dish to your Thanksgiving dinner menu for a fresh and flavorful twist!
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Prep Time 25 minutes
Total Time 1 hour 20 minutes
Course Side Dish
Cuisine American
Servings 10 Yield
Calories 299 kcal

Ingredients
  

  • 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 leaves for garnish
  • 2 1/2 tsp. kosher salt, divided
  • 1 1/2 tsp. black pepper, divided
  • 1 1/2 tsp.  chopped fresh thyme, plus leaves 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 (or swiss) cheese
  • 1/4 cup smoked (or plain roasted) almonds, chopped

Instructions
 

  • Preheat the oven to 400°F. In a 13-by-9-inch baking dish, toss together the butternut squash, parsnips, olive oil, sage, 2 teaspoons salt, 1 teaspoon pepper, and thyme. Bake until the squash and parsnips are tender, 1 hour to 1 hour 20 minutes, stirring every 20 minutes.
  • Meanwhile, cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 10 to 12 minutes. Transfer the bacon to a paper towel-lined plate. Let stand until cool enough to handle, then crumble into large pieces.
  • Add the onion to the bacon drippings and cook over medium, stirring, until softened and golden, 25 to 35 minutes. Add the kale, butter, vinegar, remaining ½ teaspoon salt, and remaining 1/2 teaspoon pepper. Cover the skillet and cook until the kale is wilted, 1 to 2 minutes, stirring once. Remove from heat.
  • Add the kale mixture and bacon to the butternut squash mixture in the baking dish. Gently mix together and spread into an even layer. Sprinkle with the cheese.
  • Bake until the cheese is melted, about 5 minutes. Sprinkle with almonds and garnish with sage and thyme leaves.

Nutrition

Calories: 299kcalCarbohydrates: 19gProtein: 9gFat: 19gSaturated Fat: 7gCholesterol: 30mgSodium: 563mgPotassium: 742mgFiber: 6gSugar: 6gCalcium: 272mgIron: 2mg
Keyword Butternut Squash Casserole
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