Butternut Squash Casserole

Roasted Squash & Onions:

Roasting them together is an easy way to cook them. The other ingredients help them get caramelized and flavorful:

• Butternut Squash – Peel and cut it into cubes. You could also roast acorn squash, delicata squash, or even kabocha squash for a slightly different flavor and texture.
• Onion – White, yellow, or red will work.
• Olive Oil – Or avocado oil.
• Maple Syrup – I add my natural Wholesome Yum Zero Sugar Maple Syrup for a touch of sweetness without the sugar. You could leave it out for a more savory butternut squash casserole — and you’ll still get a little sweetness from the cranberries (below). My husband prefers the savory version, while my kids and I love the hint of maple!
• Seasonings – Fresh thyme, garlic powder, salt, and pepper. If you don’t have thyme, rosemary or sage make great swaps! You can also use a teaspoon of dried herbs in place of the tablespoon of fresh.

Kale:

This is a simpler version of my sauteed kale recipe, and doesn’t add any extra time because you saute it while the squash roasts. You’ll need:

• Kale – I used curly kale, but lacinato kale or even spinach works. Removed the tough stems and chop into bite-sized pieces.
• Butter – Unsalted butter gives the kale extra flavor, but feel free to just use olive oil.
• Sea Salt & Black Pepper

VARIATION: Want extra garlic flavor?

Saute a few cloves of minced garlic together with the kale.

Assembly:

• Dried Cranberries – Make your own sugar-free dried cranberries, or store-bought is fine. When I don’t have time to make my own, I love these that are sweetened with only apple juice. You could also swap in raisins or dried cherries!
• Cheese – I used a mix of mozzarella and parmesan for a balance of melty and sharp. (If you’ve got lots, make my chicken fritters with them!) You can also swap the mozzarella for cheddar or gouda, and the parmesan for asiago or pecorino. You can even mix in goat cheese for a tangy flavor, kind of like my stuffed acorn squash.

VARIATION: Add some crunch!

If you like a little crunch, mix in some chopped pecans or walnuts into the bowl right before transferring to your casserole dish.

1. Mix the squash and seasonings. In a large bowl, toss together the squash cubes, sliced onions, thyme, garlic powder, olive oil, maple syrup, salt, and pepper.
2. Roast in the oven. Arrange the squash and onions on the baking sheet in a single layer. (Wipe down the bowl and set aside for later.) Roast, tossing halfway through, until the squash is fork tender and the onions start to caramelize.

3. Saute the kale. Melt the butter in a Dutch oven over medium heat. Add the kale and saute, seasoning with salt and pepper as it wilts. Once it’s bright green, transfer to the large bowl.
4. Add the squash and onions, cranberries, and cheeses. Mix them all together in the same large bowl. (Save half of the cheeses for topping.) Adjust salt and pepper if needed.

5. Assemble the casserole. Pour the butternut squash mixture into a large baking dish. Sprinkle more shredded parmesan and mozzarella on top.
6. Bake until melty. Place the butternut squash casserole in the oven and bake. If you want the cheese more browned, broil for a few minutes at the end.

Serving Ideas

My recipe for butternut squash casserole actually has enough protein to make a vegetarian (and gluten-free) meal if you like, but I usually serve it with a main dish. Here are some ideas:

• Main Dishes – Whip up my pan-fried chicken thighs, slow cook a pork tenderloin, or pop some turkey breast in the Crock Pot for a comforting fall meal.
• Sides – If you’re serving this butternut squash casserole as a main dish, it can definitely stand on its own, but you can add my almond flour biscuits or fall salad (which uses many of the same ingredients, yay!) to round out your dinner.
• Holiday Meal – My roasted turkey, beef tenderloin, or sirloin tip roast make flavorful holiday mains! Don’t forget the healthy green bean casserole, and of course sugar free cranberry sauce.