Go Back
–+ servings
butternut squash kale casserole

Butternut Squash Kale Casserole

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 1 9x13 inch baking dish
  • 1 large skillet
  • 1 large mixing bowl
  • 1 Medium saucepan
  • 1 Chef's knife
  • 1 Cutting board
  • 1 Wooden spoon
  • 1 Whisk
  • 1 measuring cup
  • 4 Measuring spoons
  • 1 sheet of foil

Ingredients
  

  • 2 tablespoon olive oil
  • 1 medium yellow onion diced
  • 3 clove garlic minced
  • 1 1/2 pound butternut squash peeled and 1/2-inch cubed
  • 1 bunch kale stems removed and chopped
  • 1/2 cup low-sodium vegetable broth
  • 1 cup cooked quinoa fluffed
  • 1/2 cup grated Parmesan cheese divided
  • 1 cup shredded mozzarella cheese
  • 1/2 cup ricotta cheese
  • 1/2 cup milk warm
  • 2 tablespoon unsalted butter
  • 2 tablespoon all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup panko breadcrumbs
  • 1 tablespoon chopped fresh parsley optional

Instructions
 

  • Preheat the oven to 400°F and lightly grease the 9x13-inch baking dish.
  • Heat olive oil in a large skillet over medium heat and sauté onion until translucent, about 4 minutes.
  • Add garlic and cook until fragrant, 30 seconds.
  • Stir in butternut squash, thyme, smoked paprika, 1/2 teaspoon salt, and cook, stirring occasionally, for 8 minutes.
  • Add kale and vegetable broth, cover and steam until kale is wilted and squash is just tender, 5 to 7 minutes.
  • In a saucepan melt butter over medium heat, whisk in flour, and cook 1 minute to form a roux.
  • Gradually whisk in warm milk, simmer until slightly thickened, then stir in nutmeg, remaining salt, and pepper.
  • Off heat, whisk in 1/4 cup Parmesan until smooth.
  • In a large mixing bowl combine cooked quinoa, ricotta, half the mozzarella, the sautéed squash-kale mixture, and the sauce.
  • Transfer mixture to the baking dish, top with remaining mozzarella, remaining 1/4 cup Parmesan, and sprinkle panko evenly.
  • Cover loosely with foil and bake for 15 minutes.
  • Remove foil and bake until bubbling and golden on top, 10 to 15 minutes more.
  • Let rest 5 minutes, garnish with parsley if using, and serve warm.

Notes

Cut the squash into uniform 1/2-inch cubes for even cooking, and sauté just until barely tender so it finishes perfectly in the oven; if using pre-cut squash or baby kale, reduce skillet time slightly to prevent mushiness. For a gluten-free version, swap the flour for a 1:1 gluten-free blend and use gluten-free panko, or omit the breadcrumb topping. You can replace quinoa with cooked farro, brown rice, or small pasta, and adjust seasoning to taste since different cheeses vary in saltiness. Make ahead by assembling up to step 10, refrigerating for 24 hours, and adding 5–10 minutes to bake time from cold. Leftovers keep 3–4 days in the fridge and reheat well covered at 350°F or in the microwave with a splash of broth to keep it creamy.
Tried this recipe?Let us know how it was!