Butternut Squash Casserole (Main Dish)

I served this butternut squash casserole as the main dish for Christmas lunch, and it was a hit–everyone went back for seconds, even the kids. Made with turkey bacon, parsley, kale, and aromatic spices, this dish is warm, savory, and so satisfying on cold nights (and leftovers make a great lunch).

I adapted this butternut squash casserole recipe from Oh She Glows. I added protein to make it a suitable entrée and ground spices to elevate the flavor. Instead of almonds in the kale topping, I use hemp seeds to make it nut-free. I also tweaked the technique to cut the cooking time by 15 minutes–works like a charm!

If you’re looking for an easy entrée casserole to serve the whole family, give this one a try. It’s hearty and healthy. We enjoy it regularly throughout fall and winter while squash and kale are in season. Check out my One-Pot Ground Turkey Bowls next for another easy dinner.

This butternut squash casserole recipe is gluten-free and dairy-free. It does not contain soy, nuts, or grains. I’ve included easy modifications below for vegans and vegetarians.

Nutrition Notes

As a nutrition coach, I love a healthy meal. Here are some of the features that make this butternut squash casserole gut-friendly and nutritious.

• Healthy fats – Avocado oil and hemp seeds provide heart-healthy monounsaturated fats and essential omega-3 fatty acids.
• Fiber – Butternut squash, kale, and seeds all contain dietary fiber, which supports the gut microbiome.
• Vitamins – Butternut squash is high in vitamins A, and C, while kale is a great source of vitamins C, and K.
• Digestive Support – Cumin and ginger are spices known to promote digestion. Cumin may enhance digestive enzymes, while ginger benefits gut motility.

Ingredients

• Butternut Squash – Trim the ends and peel with a veggie peeler, going over each section twice to reveal the golden flesh below. Wear disposable gloves to prevent skin irritation from the sap.
• Turkey Bacon – Adds a ton of flavor and protein so you can serve this casserole as a main dish. Look for organic turkey bacon without nitrites or nitrates. Applegate Organics Uncured Turkey Bacon is what I use (not sponsored).
• Flat-Leaf Parsley – Also referred to as Italian parsley. It adds a fresh, bright flavor that balances the savory flavors. Curly parsley works, too.
• Garlic – For next-level flavor. Omit if you’re sensitive.
• Avocado Oil – Safe for high-heat cooking, avocado oil has a mild, neutral flavor. When heated, it develops a subtle, sweet aroma that complements the squash.
• Cumin – Adds another dimension of flavor by enhancing the natural sweetness of the butternut squash and balancing the garlic. Without it, this casserole is pretty bland so don’t skip it!
• Ginger – Subtly warming and aromatic, ginger pairs well with cumin.
• Low-Sodium Chicken Broth – A small amount in the casserole dish keeps the squash moist and helps it cook faster. You can use beef broth if you prefer.
• Kale – I recommend lacinato (aka dino kale) for this recipe. Curly kale works, too, but it’s much more voluminous, so it’s trickier to stir into the butternut squash casserole (see tips below). Regardless of the variety chosen, look for organic to reduce pesticide exposure.
• Hemp and Pumpkin Seeds – These add a satisfying crunch, extra flavor, and healthy micronutrients.

How to Make Butternut Squash Casserole

This recipe cooks in two phases, but neither is complicated.

Step 1: Combine the butternut squash, turkey bacon, parsley, kale, spices, and low-sodium broth in a greased casserole dish and roast until fork tender.

Step 2: While the squash roasts, wash, trim, and tear the kale into small pieces. Combine it with the remaining avocado oil, hemp, and pumpkin seeds, and massage the mixture with your hands. Set it aside while the squash roasts.

Step 3: Once the butternut squash casserole is cooked, remove it from the oven, reduce the oven temperature, and layer the kale mixture on top. Carefully stir the squash and kale together with a large spoon before returning the dish to the oven to finish cooking.

Step 4: Serve warm with freshly grated Parmigiano-Reggiano if desired.

See the recipe card below for quantities and complete instructions.

Recipe Tips

• Wear Gloves: Butternut squash releases a sticky, milky sap when peeled, which can irritate the skin. Wear disposable gloves when peeling and seasoning the squash, and keep them on while you handle the bacon to reduce hand washing.
• Cool the Oven Quickly: Let the oven cool from 425º to 350º before adding the kale topping, or it may burn. Leave the oven door open while you mix the kale into the squash, and it’ll be cool enough by the time you’re ready to put the casserole back in the oven.
• Handling Curly Kale: If you use curly kale instead of lacinato, pile it on top of the butternut squash casserole even though it will stand proud of the rim by 2-3 inches. It will wilt and cook down quickly. Make sure it doesn’t bump the upper oven rack when you put it back in the oven, or pieces may fall out.

Dietary Modifications

• Vegetarian/Vegan Version: Use vegetable broth instead of chicken broth. Omit the bacon and add ½ teaspoon of fine mineral salt such as Real Salt.
• Low-FODMAP: Omit the garlic and be mindful of portion size.

Give this butternut squash casserole recipe a try and leave a comment and rating below. I’d love to hear how it turned out!

Butternut Squash Casserole (Main Dish)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Chelsea L. Allard
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: Serves 6
• Category: Dinner
• Method: Roast
• Cuisine: American
• Diet: Gluten Free

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Description

This butternut squash casserole recipe was adapted from Oh She Glows. I added turkey bacon for protein to make it a suitable entrée and ground spices to elevate the flavor. Instead of almonds in the kale topping, I use hemp seeds to make it nut-free. I also tweaked the technique to cut the cooking time by 15 minutes–works like a charm!

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Ingredients

Scale 1x2x3x

2 to 2 1/2 pounds butternut squash, peeled, deseeded, and chopped to 1/2” pieces

1 pound turkey bacon

1/2 cup fresh flat-leaf parsley, finely chopped

2 large garlic cloves, minced (about 1 tablespoon)

2 tablespoons avocado oil, divided

2 teaspoons ground cumin

1 1/2 teaspoons ground ginger

1/4 cup low-sodium chicken broth

1 large bunch lacinato kale

1/4 cup hemp seeds

1/4 cup pumpkin seeds

GARNISH (Optional):

Parmigiano-Reggiano, freshly grated

Cook Mode Prevent your screen from sleeping while you cook

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Instructions

Heat the Oven: Position a baking rack in the middle of the oven and preheat to 425º F.  Grease a large casserole dish with avocado oil cooking spray and set aside.

Prep the Squash: Cut off the bottom and the stem, then peel the skin with a veggie peeler, going over each area twice until you reach the golden meat below (wear disposable gloves to prevent skin irritation). Stand the squash on the end and cut it in half lengthwise. Remove and discard the seeds before chopping the squash into ½” pieces. Add the cut squash to a large mixing bowl.

Make the Casserole: Add the bacon to the butternut squash, tearing it into pieces as you go (keep your gloves on). Add the chopped parsley, minced garlic, 1 tablespoon of avocado oil, cumin, and ginger. Thoroughly toss with your hands until well combined, then discard the gloves. Pour the mixture into the greased casserole dish and drizzle with the chicken broth. Cook until the squash is easily pierced with a fork, about 25-30 minutes.

Prep the Kale Topping: While the squash roasts, wash the kale and remove the stems. Tear the leaves into small pieces and add to a large, clean mixing bowl. Add the pumpkin seeds and hemp seeds and drizzle with the remaining tablespoon of avocado oil. Toss the mixture with your hands until the leaves are evenly coated in oil. Set aside until the squash is cooked.

Cook the Kale: Once fork tender, carefully remove the butternut squash casserole from the oven. Reduce the heat to 350° F and leave the oven door open to cool while you do this next step. Carefully add the kale mixture on top of the squash and stir with a large spoon until combined. Return to the oven and bake for about 8-10 minutes or until the kale wilts and forms crispy edges. Watch that the kale doesn’t burn. Garnish with freshly grated Parmigiano-Reggiano if desired, and serve warm.

Storage: Cover leftovers in the casserole dish and refrigerate for up to 5 days.

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Notes

Recipe Tips:

• Wear Gloves: Butternut squash sap can irritate the skin. Wear disposable gloves while peeling, seasoning, and handling the bacon to minimize hand washing.
• Cool the Oven Fast: Drop the temp from 425º to 350º by leaving the oven door open while mixing in the kale.
• Handling Curly Kale: It may stand 2-3 inches higher than the dish, but it will shrink as it cooks. Ensure it doesn’t touch the top rack to avoid falling into the oven.

Dietary Modifications:

• Vegetarian/Vegan Version: Use vegetable broth instead of chicken broth. Omit the bacon and add ½ teaspoon of fine mineral salt, such as Real Salt.
• Low-FODMAP: Omit the garlic and be mindful of portion size.

Try my One-Pot Ground Turkey Bowl Recipe next!