By Pam Alden
Butternut Squash Casserole
5 steps
Prep:25minCook:1h 20min
Updated at: Thu, 17 Aug 2023 09:51:16 GMT
Nutrition balance score
Good
Glycemic Index
58
Moderate
Glycemic Load
12
Moderate
Nutrition per serving
Calories310.7 kcal (16%)
Total Fat21.7 g (31%)
Carbs19.9 g (8%)
Sugars4.8 g (5%)
Protein11.8 g (24%)
Sodium1020.9 mg (51%)
Fiber5.3 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings

2.5 lbbutternut squash
peeled and chopped

3parsnips
medium, peeled and chopped

3 Tbspolive oil

1 Tbspfresh sage leaves
chopped, plus leaves for garnish

2 ½ tspkosher salt
divided

0.08 tspblack pepper
divided

1 ½ tspfresh thyme
chopped, plus leaves for garnish

6slices bacon

2onions
sliced

1 bunchkale
medium, stemmed & chopped

2 Tbspsalted butter

1 Tbspapple cider vinegar

1 cupGruyere cheese
shredded, or Swiss
Instructions
Step 1
Preheat the oven to 400°F. In a 9x13-inch baking dish, toss together the butternut squash, parsnips, olive oil, sage, 2 teaspoons salt, 1 teaspoon pepper and thyme. Bake until squash and parsnips are tender, 1 hour to 1 hour 20 minutes, stirring every 20 minutes.
Step 2
Meanwhile, cook the bacon in a large skillet over medium, 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.
Step 3
Add the onions to the bacon drippings and cook over medium, stirring, until softened and golden, 25 to 35 minutes. Add the kale, butter, vinegar, ½ teaspoon salt and 1/2 teaspoon pepper. Cover the skillet and cook until the kale is wilted, 1 to 2 minutes, stirring once. Remove from heat.
Step 4
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.
Step 5
Bake until the cheese is melted, about 5 minutes. Sprinkle with almonds and garnish with sage and thyme leaves.
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