Sloane Layton is a trained chef, recipe developer and regular contributor to ThePioneerWoman.com. An avid bread baker and pastry connoisseur, when sheâs not proofing sourdough, she enjoys traveling, and is always on the hunt for the flakiest croissant.
Butternut Squash Casserole
It has caramelized onion, kale, and bacon.
Sweet potato casserole is a classic, but thereâs a new irresistibly creamy Thanksgiving side in town and it stars one of Ree Drummond's favorite fall vegetables: butternut squash! "I love butternut squarsh, by garsh!" she says. Many other butternut squash casseroles go the sweet route with a candy-like pecan topping, but not this one. Instead, it has cheese, caramelized onion (that is sautĂŠed in bacon fat), kale folded in, and crunchy almonds sprinkled over top. Itâs a colorful, full-of-texture butternut squash recipe to add Thanksgiving dinner menu this year.Â
Should I peel butternut squash before cooking?
Please do! While the flesh of butternut squash is super creamy and soft (when cooked), its skin is thick and tough. The good news? Pre-peeled and chopped butternut squash is super easy to find in the refrigerated produce section of most grocery stores. (For this recipe, youâll need about 6 cups.)Â
What's the best way to cut butternut squash?
Cutting and peeling butternut squash isn't difficult. It just takes a little know-how and a few kitchen tools. Grab a good, sharp chef's knife and cut off the ends of the squash. Next, use that same knife or a sturdy peeler to peel away the skin. Then, cut the squash in half, lengthwise, and use a spoon to scoop out the seeds. Cut the squash in planks, then cube it, and you're done!
What flavors go well with butternut squash?
Because butternut squash is so mild, itâs a wonderful canvas for a wide variety of flavors. In this particular recipe, itâs paired with aromatic thyme and sage, earthy parsnips, smoky bacon (and almonds!), kale, and nutty Gruyère. If you're not into the slight funk of Gruyère, feel free to substitute Monterey Jack or Swiss instead.Â
Can butternut squash casserole be made ahead?
This recipe can be made through step 4 (below) and left out on the counter for a few hours while you prepare other dishes (or wait for another Thanksgiving side to come out of the oven). Just increase the final bake time 10 to 15 minutes to heat through and melt the cheese.
What do you serve with butternut squash casserole?
Think of butternut squash casserole as the ultimate holiday side. It fits right along side classics like green bean casserole, sweet potato casserole, and cornbread dressing and goes splendidly with a traditional Thanksgiving turkey feast. But it's also a delicious, veggie-packed fall side you can enjoy any night of the week with roasted chicken, pork tenderloin, or even roast.
- Yields:
- 8 - 10 serving(s)
- Prep Time:
- 25 mins
- Total Time:
- 1 hr 20 mins
Ingredients
- 2 1/2 lb.
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 c.
shredded gruyère (or swiss) cheese
- 1/4 c.
smoked (or plain roasted) almonds, chopped
Directions
- Step 1Preheat the oven to 400°F. In a 13-by-9-inch baking dish, toss together the butternut squash, parsnips, olive oil, sage, 2 teaspoons salt, 1 teaspoon pepper, and thyme. Bake until the squash and parsnips are tender, 1 hour to 1 hour 20 minutes, stirring every 20 minutes.
- Step 2Meanwhile, cook the bacon in a large skillet over medium heat, 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 3Add the onion to the bacon drippings and cook over medium, stirring, until softened and golden, 25 to 35 minutes. Add the kale, butter, vinegar, remaining ½ teaspoon salt, and remaining 1/2 teaspoon pepper. Cover the skillet and cook until the kale is wilted, 1 to 2 minutes, stirring once. Remove from heat.
- Step 4Add 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 5Bake until the cheese is melted, about 5 minutes. Sprinkle with almonds and garnish with sage and thyme leaves.
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