Butternut Squash Casserole
Ingredients
Filling
-
2
tablespoons
extra virgin olive oil
-
1
large (3 1/2 pound)
butternut squash
-
2
teaspoons
minced fresh thyme
-
2
cloves
minced garlic
-
½
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
-
12
ounces
kale
-
1
medium
yellow onion
-
1
cup
low sodium vegetable stock or chicken stock
Topping
-
1
cup
fresh breadcrumbs
-
½
cup
freshly grated Parmesan cheese
-
1
tablespoon
minced fresh sage
-
½
teaspoon
kosher salt
-
¼
teaspoon
ground nutmeg
-
2
tablespoons
melted unsalted butter
Instructions
- Preheat the oven to 375°F and grease a 9x13-inch casserole dish.
- Sauté half of the butternut squash, rosemary, salt, and pepper until beginning to brown.
- Add half of the kale, onions, and garlic, cooking until softened, then add half a cup of stock and stir.
- Transfer the mixture to the baking dish and repeat with the remaining ingredients.
- Cover with foil and bake for 30-35 minutes until the squash is soft.
- Prepare the topping by mixing breadcrumbs, Parmesan, sage, nutmeg, and salt, then stir in melted butter.
- Remove the foil and sprinkle the topping over the casserole.
- Reduce the oven temperature to 350°F and bake uncovered for 20 minutes until golden.
Nutrition Facts (estimated)
Servings
8
Calories
218
Total fat
9g
Total carbohydrates
31g
Total protein
7g
Sodium
20mg
Cholesterol
13mg
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