Butternut Squash Casserole
Ingredients
The Casserole
-
½
pound
ground sweet Italian sausage
-
1
tablespoon
olive oil
-
4-6
ounces
thinly sliced white onion
-
2
tablespoons
chopped fresh sage
-
3
cloves
garlic
-
2
cups
chopped kale
-
¼
cup
low-sodium chicken stock
-
4
cups
cubed butternut squash
-
to taste
salt
-
to taste
freshly ground black pepper
The Breadcrumb Topping
-
3
tablespoons
unsalted butter
-
¾
cup
panko breadcrumbs
-
⅓
cup
grated fresh parmesan
-
1
tablespoon
chopped fresh sage
-
to taste
salt
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 350°F and grease the casserole dish.
- Cook the sausage in a skillet until browned, then drain any liquid.
- Sauté the onion with the sausage until softened.
- Add sage, garlic, kale, and chicken stock to the skillet and simmer until kale softens.
- Layer the butternut squash in the casserole dish and pour the sausage-kale mixture on top, seasoning with salt and pepper.
- In the skillet, melt butter and toast the panko breadcrumbs until golden.
- Mix the toasted breadcrumbs with parmesan and sage, then spread over the casserole.
- Bake uncovered for 20 minutes, then cover with foil and bake for an additional 15-20 minutes until the squash is tender.
- Let it stand for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
17g
Total carbohydrates
18g
Total protein
8g
Sodium
352mg
Cholesterol
36mg
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