Side dishes are challenging; they get repeated so many times, you get weary of them. Change things up with Savory Butternut Squash Casserole and bring new life back into your humdrum meals. Tenderly baked butternut squash and earthy parsnips are perfectly seasoned and mixed with smoky bacon, soft onions, and wilted kale, which all becomes an incredible combination when they join forces together. When something fresh and different is needed on the menu, Savory Butternut Squash Casserole will have you falling in love with it again and again.
Ingredients
- 2 1/2 pounds butternut squash, peeled and chopped
- 3 medium parsnips, peeled and chopped
- 3 tablespoons olive oil
- 1 tablespoon fresh sage leaves, chopped, plus more, to taste, for garnish
- 2 1/2 teaspoons kosher salt, divided
- 1 1/2 teaspoons black pepper, divided
- 1 1/2 teaspoons fresh thyme, chopped, plus more, to taste, for garnish
- 6 slices bacon
- 2 onions, thinly sliced
- 1 medium bunch kale, stemmed and chopped
- 2 tablespoons salted butter
- 1 tablespoon apple cider vinegar
- 1 cup Gruyère or Swiss cheese, shredded
- 1/4 cup almonds, smoked or plain roasted, chopped
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Line a large platter with paper towels.
Step 3 –In a large bowl, add the butternut squash, the parsnips, the olive oil, 1 tablespoon of the sage, 2 teaspoons of the salt, 1 teaspoon of the black pepper, and 1 1/2 teaspoons of the thyme and toss to combine.
Step 4 –Add the butternut squash mixture to a 9×13-inch baking dish.
Step 5 –Bake while stirring every 20 minutes until the squash and the parsnips are tender, about 1 hour-1 hour 20 minutes.
Step 6 –In a large skillet over medium heat, add the bacon and cook, turning occasionally, until crisp, about 10-12 minutes.
Step 7 –Transfer the bacon to the prepared large platter to drain, allowing it to cool.
Step 8 –Crumble the cooled bacon.
Step 9 –In the same skillet with the bacon drippings over medium heat, add the onions and cook until softened and golden, about 25-35 minutes.
Step 10 –Add the kale, the butter, the apple cider vinegar, the remaining salt, and the remaining black pepper to the cooked onions and stir to combine.
Step 11 –Cover and cook until the kale wilts, about 1-2 minutes.
Step 12 –Stir and then transfer the kale mixture from the stovetop to a wire rack.
Step 13 –Add the kale mixture and the bacon to the baked butternut squash mixture, gently stirring to combine. Spread the mixture into an even layer.
Step 14 –Evenly sprinkle the Gruyère cheese over top of the butternut squash mixture.
Step 15 –Bake until the cheese is melted, about 5 minutes.
Step 16 –Add the almonds, the remaining sage, and the remaining thyme to the top of the butternut squash casserole and serve.
