Butternut Squash Casserole
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Get ready to cozy up with a creamy, cheesy, and oh-so-comforting dish—your taste buds won’t see it coming!
Ingredients:
Image Credit: The Pioneer Woman
Ingredients:
- 2 1/2 lbs peeled and chopped butternut squash
- 3 medium parsnips, peeled and chopped
- 3 Tbsp olive oil
- 1 Tbsp chopped fresh sage leaves, plus leaves for garnish
- 2 1/2 tsp kosher salt, divided
- 1 1/2 tsp black pepper, divided
- 1 1/2 tsp chopped fresh thyme, plus leaves for garnish
- 6 slices bacon
- 2 onions, thinly sliced
- 1 medium bunch kale, stemmed and chopped
- 2 Tbsp salted butter
- 1 Tbsp apple cider vinegar
- 1 cup shredded gruyère (or swiss) cheese
- 1/4 cup smoked (or plain roasted) almonds, chopped
- Preheat the oven to 400°F. In a 13x9-inch baking dish, combine the butternut squash, parsnips, olive oil, sage, 2 teaspoons of salt, 1 teaspoon of pepper, and thyme. Roast for 1 to 1 hour 20 minutes, stirring every 20 minutes, until the vegetables are tender.
- While the vegetables roast, cook the bacon in a large skillet over medium heat, flipping occasionally, until crispy, about 10 to 12 minutes. Transfer to a paper towel-lined plate, let cool, then break into large pieces.
- Using the bacon drippings in the skillet, sauté the onion over medium heat, stirring occasionally, until softened and golden brown, about 25 to 35 minutes. Stir in the kale, butter, vinegar, and the remaining ½ teaspoon each of salt and pepper. Cover and cook for 1 to 2 minutes, stirring once, until the kale is wilted. Remove from heat.
- Add the kale mixture and crumbled bacon to the roasted squash and parsnips in the baking dish. Gently toss to combine and spread evenly. Sprinkle with cheese.
- Bake for about 5 minutes, until the cheese melts. Finish with a sprinkle of almonds and a garnish of fresh sage and thyme leaves.
