Ingredients & Substitutions
Here I explain the best ingredients for my butternut squash casserole recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Make Butternut Squash Casserole
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
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 – 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
Saute a few cloves of minced garlic together with the kale. If you like a little crunch, mix in some chopped pecans or walnuts into the bowl right before transferring to your casserole dish.
To make the squash easier to peel, you can microwave it briefly. Just poke holes in the skin with a knife, then microwave for 2-3 minutes. This will soften the skin! Grab the largest bowl you’ve got for mixing. A whole squash plus a sliced onion take up a lot of space! Cut the squash into 3/4-inch cubes. If yours are larger, they will take longer to roast. I recommend a bare pan for roasting the squash and onions. Parchment paper makes for easier cleanup, but the squash and onions won’t caramelize as nicely. Foil would work fine, but make sure to spray with oil first to prevent sticking. Don’t crowd the sheet pan. You need a very large sheet pan (I use and love this one) to have enough space. Ideally, each piece should be touching the pan. A Dutch oven works best for sauteing the kale. 5 ounces is more than it sounds like! It cooks down a lot, but in the beginning the Dutch oven will be pretty full. You can use a very large skillet if you have to, but it’s harder to avoid losing pieces over the sides — you may need to cook in batches. You can adjust salt and pepper to taste. The best time to do this is in the bowl before transferring to a casserole dish. At this point you’ve already added the cheese, which is salty, and you’ll be able to taste how all the flavors work together.
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.
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Tips: Check out my recipe tips above to make this dish easier for you to make! I’ve got an easier way to peel the squash, which pans and bowls to choose to avoid mishaps, and a few suggestions for flavor. Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days. Meal prep: Roast the squash and onions, sauté the kale, and assemble everything in the dish. Pop it in the fridge until you’re ready to bake! Reheat: Bake at 350 degrees F for until warm, or microwave individual portions. Freeze: Wrap and freeze for up to 3 months. You can do this before or after the final baking step. Thaw before reheating, otherwise it takes forever! Nutrition note: This recipe uses sugar-free dried cranberries and sugar-free maple syrup. If you use regular ones, the sugar and carb content will be higher than shown below.
Do you have go-to dishes you use to clean out your fridge this time of year? Let me know in the comments below!
