Why You’ll Love Butternut Squash & Kale Casserole Recipe

It balances comfort and nutrition: sweet, mellow butternut squash meets the slight earthiness of kale, while nuts and melted Parmesan add texture and richness.

It’s versatile: serve it as a side for a holiday meal, or bulk it up with protein (sausages, chicken, beans) to make it a main.

It’s timely for cooler weather: roasted squash and hearty greens feel like a warming dish for fall or winter.

It uses simple ingredients—but gets elevated by technique (roasting, mixing, finishing with cheese) for big flavor.

It accommodates modifications: you can swap in different greens, nuts, or cheeses depending on what you have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large butternut squash
1 bunch of kale
¾ cup walnuts, roughly chopped
5‑6 cloves garlic, roughly chopped
⅓ cup olive oil
¾ cup Parmesan cheese

Directions

Preheat the oven to 400 °F (≈ 200 °C).
Prepare the butternut squash: cut off the stem and blossom ends, slice the squash in half lengthwise, scoop out the seeds, peel the hard outer skin, and chop the flesh into roughly 1‑inch cubes.
Remove the kale leaves from the stems and tear into bite‑sized pieces.
In a large mixing bowl, combine the cubed squash, kale pieces, chopped walnuts, and garlic. Drizzle with olive oil and toss well to coat.
Transfer the mixture to a casserole or baking dish. Cover with a lid or aluminum foil. Bake for 40‑45 minutes, or until the squash is tender.
Remove the dish from the oven, uncover, and let stand for 5‑10 minutes. Add the Parmesan cheese and stir everything together evenly.
Serve hot, either as a side dish or on its own. Optionally, top with cooked sausage or roasted chicken for a more filling meal.

Servings and timing

Yield: Approximately 6 servings
Prep time: 10‑15 minutes
Bake time: 40‑45 minutes
Rest time: 5‑10 minutes

Variations

Swap the nuts: Instead of walnuts, use pecans, almonds, or hazelnuts.

Change the cheese: Try sharp cheddar, Gruyère, or a vegan cheese alternative.

Add protein: Mix in cooked sausage slices, shredded chicken, or canned chickpeas before baking.

Leafy green alternatives: Use Swiss chard, collard greens, or spinach (added later in baking to prevent over-wilting).

Seasoning twist: Add smoked paprika, cayenne, or fresh herbs like thyme and rosemary.

Make it vegan: Substitute Parmesan with nutritional yeast or your favorite plant-based cheese.

Storage/Reheating

Storage: Let the casserole cool completely. Store in an airtight container in the fridge for 3‑4 days.

Reheating: Warm in a preheated oven at 350‑375 °F for 10‑15 minutes. Add a splash of olive oil or broth if needed. Microwave individual portions if desired.

Freezing: Freeze in individual portions if needed. Thaw in the fridge overnight and reheat before serving. Note that kale may soften more after freezing.

FAQs

What kind of squash should I use for this recipe?

Use a ripe butternut squash with firm orange flesh—it’s ideal for roasting and has a naturally sweet flavor that pairs perfectly with kale.

Do I need to remove the kale stems?

Yes. The stems can be tough and fibrous after baking. Strip the leaves from the stems and tear them into smaller pieces.

Can I prepare parts of this recipe ahead of time?

Yes. You can prep the squash and kale up to a day ahead and store them in the fridge. Combine and bake just before serving for best texture.

My squash isn’t tender after the stated baking time. What do I do?

Bake longer. Depending on your oven and squash size, it may need an extra 10–15 minutes. Check with a fork—if it’s not tender, keep baking.

Can I use frozen butternut squash or kale?

Yes, though fresh is preferred. Frozen squash may release more moisture, and frozen kale can be softer. Drain well and adjust bake time as needed.

Is this dish suitable for vegetarians/vegans?

It’s vegetarian as written. For a vegan version, use a plant-based cheese or nutritional yeast in place of Parmesan.

How can I make this dish lower in fat or calories?

Use less olive oil, fewer walnuts, and a reduced amount of cheese. Roasting the veggies separately can also cut down on oil.

Can I add other vegetables?

Absolutely. Add carrots, Brussels sprouts, sweet potatoes, or mushrooms—just adjust roasting times to ensure everything cooks evenly.

What is the best way to serve this casserole?

Serve it as a side dish with meats or as a standalone vegetarian entrée with crusty bread or a salad.

How do I ensure the kale doesn’t become too wilted or mushy?

Toss kale well with oil and consider adding it midway through baking if you want it to retain more bite.

Conclusion

This Butternut Squash & Kale Casserole is the perfect balance of cozy and nutritious. Roasted squash, crisped kale, toasted nuts, and savory cheese come together in a warm, flavorful dish that’s as good for weeknights as it is for festive occasions. With plenty of ways to customize it to your preferences or dietary needs, it’s a recipe you’ll turn to time and again.