thepioneerwoman4.6
Butternut Squash Casserole
This butternut squash casserole recipe stars tender squash, kale, bacon, cheese, caramelized onions, and crunchy almonds. Make it for a Thanksgiving side dish!
👥 8 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 25 min👤 Georgia Goode📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●skillet
📝 Preparation Steps
1
Preheat 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.
medium parsnips, peeled and chopped3
2
Meanwhile, 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.
bacon6 slices
3
Add 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.
bacon6 slices
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.
bacon6 slices
5
Bake until the cheese is melted, about ⏱️ 5 minutes. Sprinkle with almonds and garnish with sage and thyme leaves.
Nutrition Facts
calories
374 Calories
fat Content
24 g
fiber Content
8 g
sugar Content
7 g
sodium Content
704 mg
protein Content
12 g
trans Fat Content
0 g
cholesterol Content
37 mg
carbohydrate Content
24 g
saturated Fat Content
9 g
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