Savory Butternut Squash Casserole Recipe

I make this Butternut Squash Casserole every year when the weather turns cool and squash season arrives. The combination of tender butternut squash with creamy Parmesan kale creates something truly special.

My favorite part is the crispy walnut-sourdough topping that adds texture to every bite. This casserole brings together sweet squash, savory cheese, and earthy kale in a way that feels both comforting and elegant.

What makes this Butternut Squash Casserole a keeper for years to come

I love how this recipe transforms simple ingredients into something memorable. The butternut squash becomes incredibly tender while the kale adds depth and balances the natural sweetness.

The Gruyere cheese melts into the cream sauce creating pockets of richness throughout. My family requests this dish for every holiday gathering because it pairs beautifully with roasted meats and other traditional sides.

The walnut-sourdough crust adds a satisfying crunch that contrasts perfectly with the creamy filling. I appreciate how you can prep components ahead of time, making holiday cooking less stressful.

Looking for more crowd-pleasing sides to round out your menu? My The Best Tuna Macaroni Salad Recipe brings fresh, creamy flavors to the table, while the Southern Macaroni Salad with Egg Recipe offers that classic comfort everyone loves.

Everything you need for the perfect Butternut Squash Casserole

• 1 butternut squash (about 2.5 pounds, peeled and cubed into 1-inch pieces)
• 1 bunch lacinato kale (stems removed, leaves chopped)
• 1 medium yellow onion (finely chopped)
• 5 garlic cloves (minced)
• 1 cup heavy cream (or cashew cream for dairy-free option)
• 1/3 cup plus 2 tablespoons grated Parmesan cheese (divided)
• 1/2 cup shredded Gruyere cheese
• 2 cups torn sourdough bread (or panko breadcrumbs)
• 1/3 cup walnuts (finely chopped)
• 4 tablespoons extra-virgin olive oil (divided)
• 1 tablespoon fresh thyme leaves
• 1 tablespoon Dijon mustard
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper

My Method for Butternut Squash Casserole

1. Preheat your oven to 425°F and grease a 3-quart baking dish with olive oil or cooking spray.
2. Heat 2 tablespoons olive oil in a large sauté pan over medium heat until shimmering, about 1 minute. Add the chopped onion and cook for 7 to 8 minutes, stirring occasionally, until soft and translucent.
3. Stir in the minced garlic and red pepper flakes, cooking for 2 more minutes until fragrant and the garlic turns golden at the edges.
4. Add the chopped kale to the pan and cook for 2 to 3 minutes, stirring frequently, until the leaves wilt and turn bright green.
5. Pour in the heavy cream along with 1/3 cup Parmesan cheese, Dijon mustard, fresh thyme, salt, and black pepper. Simmer the mixture for 3 to 5 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
6. Arrange the cubed butternut squash in your prepared baking dish in an even layer. Carefully pour the kale mixture over the squash, using a spoon to work it into all the spaces between the cubes.
7. Scatter the shredded Gruyere cheese evenly across the top of the casserole. Cover the dish tightly with aluminum foil.
8. Bake covered for 30 minutes until the squash becomes nearly fork-tender. If the squash still feels hard, bake for an additional 10 minutes.
9. While the casserole bakes, combine the torn sourdough, chopped walnuts, remaining 2 tablespoons Parmesan, 2 tablespoons olive oil, and a small pinch of salt in a medium bowl. Use your hands to massage the oil into the bread mixture until every piece is well-coated.
10. Remove the casserole from the oven and discard the foil. Scatter the sourdough mixture evenly over the top and return to the oven uncovered.
11. Bake for 20 more minutes until the squash is completely tender when pierced with a fork, the filling bubbles around the edges, and the topping turns golden brown and crispy.
12. Let the casserole stand for 5 to 10 minutes before serving to allow the filling to set slightly.

My personal tricks for the best Butternut Squash Casserole

I always choose butternut squash with longer necks because they’re easier to peel and yield more uniform cubes. Using a sharp chef’s knife makes cutting through the tough skin much safer and more efficient.

The key to a creamy filling is simmering the kale mixture until it thickens properly before adding it to the squash. I test this by running my finger across the back of the spoon to see if it leaves a clear trail.

Covering the casserole with foil for the first baking period traps steam and helps the squash cook through evenly. I remove the foil only after the squash is nearly tender to prevent the topping from burning while the squash finishes cooking.

When I usually serve my Butternut Squash Casserole

This casserole shines at Thanksgiving and Christmas dinners alongside roasted turkey or beef. I also bring it to potlucks and friendsgiving celebrations where it always disappears quickly.

The dish works beautifully as a vegetarian main course when paired with a fresh salad and crusty bread. I sometimes add browned Italian sausage to the filling when serving it as a complete weeknight dinner.