Butternut Squash Casserole

Butternut Squash Casserole

Bye bye, pumpkin. See ya, acorn squash.
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Prep Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • Nonstick cooking spray
  • 1/2 lb thick-cut bacon sliced 1" thick
  • 2 lb butternut squash peeled, seeded, and cut into 1" pieces
  • 1 medium yellow onion finely chopped
  • 1 leek halved and sliced 1/2" thick
  • 3 cups roughly chopped kale (from about 1 bunch)
  • 2 cloves garlic thinly sliced
  • 2 tbsp fresh sage chopped
  • 2 tbsp fresh thyme leaves
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 cup fresh or preshredded shredded mozzarella
  • 1 cup shredded sharp white cheddar
  • 1/2 cup panko bread crumbs
  • 1 tbsp dried Italian seasoning
  • 1 tbsp extra-virgin olive oil

Method
 

  1. Preheat oven to 400°. Coat a 13"-by-9" baking dish with nonstick spray.
  2. In a medium skillet over medium heat, cook bacon, stirring occasionally, until crisp, about 5 minutes.
  3. Transfer bacon and 2 tablespoons bacon fat to a large bowl. Discard remaining bacon fat or save for another use. Add squash, onion, leek, kale, garlic, sage, thyme, salt, and black pepper to bowl. Toss to combine.
  4. Arrange vegetable mixture in an even layer in prepared dish. Bake until a knife easily inserts into squash, about 30 minutes.
  5. Top casserole with mozzarella and cheddar in an even layer. In a small bowl, mix panko, Italian seasoning, and oil, then sprinkle over cheese.
  6. Continue to bake until cheese is melted and bread crumbs are golden brown, 10 to 15 minutes more. 

Notes

https://www.delish.com/cooking/recipe-ideas/a40509027/butternut-squash-casserole-recipe/
Bye bye, pumpkin. See ya, acorn squash. It’s time for butternut squash to claim its rightful place on autumnal dinner tables. This savory casserole is packed with bacon and two types of cheese (mozzarella and cheddar, thank you very much) and just enough kale to lend the dish a healthy-ish twist. Equally versatile as a side dish or a main, this butternut squash casserole is a hearty, easy, and delicious way to eat your veggies. We like it served alongside roast chicken or grilled steak for a weeknight dinner. (Top leftovers with a fried egg for an easy lunch.)
The good news is that this casserole isn’t just great for regular dinners—it fits the bill for your Thanksgiving feast and will be right at home nestled between a sweet potato casserole, green bean casserole, and cranberry sauce. 
Pro tip: Cutting butternut squash is easier with a little know-how. For easy (and safer) prep, break it down into smaller pieces. First, lay the squash on the cutting board and use a sharp, heavy knife to cut between the long section of the vegetable and its bulbous, bottom end. Peel each section, then halve the bottom and scoop out the seeds. Now it’s ready to cut into 1″ pieces.
P.S. For a vegetarian version of this casserole, simply leave the bacon out.

Danny suggested but haven’t tried yet.