Introduction

This Butternut Squash Casserole combines savory Italian sausage, hearty kale, and tender butternut squash for a comforting, flavorful dish. Topped with a crispy parmesan and sage breadcrumb crust, it’s perfect for a cozy family meal or holiday dinner.

A white rectangular baking dish filled with a baked casserole featuring three visible layers: the bottom layer consists of soft yellow-orange cubes of butternut squash; the middle layer shows cooked greens and small brown beans mixed with translucent sautéed onions; the top layer is a thick, crispy golden-brown breadcrumb crust that evenly covers the dish. The casserole rests on a white marbled surface with some torn pieces of light-colored bread scattered around and a beige cloth partially visible on the left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ pound ground sweet Italian sausage
1 tablespoon olive oil
4–6 ounces thinly sliced white onion (about 1 medium onion)
2 tablespoons chopped fresh sage
3 cloves garlic, minced
2 cups chopped kale
¼ cup low-sodium chicken stock
4 cups cubed butternut squash (about 1½ pounds)
Salt, to taste
Freshly ground black pepper, to taste
3 tablespoons unsalted butter
¾ cup panko breadcrumbs
⅓ cup grated fresh parmesan, at room temperature
1 tablespoon chopped fresh sage

Instructions

Step 1: Preheat the oven to 350° Fahrenheit. Lightly grease the bottom and sides of a casserole dish with butter or cooking spray. Set aside.
Step 2: Heat a large skillet over medium-high heat. Add the ground sweet Italian sausage and cook, stirring occasionally to break it up, until browned and crumbled, about 8–10 minutes. Drain any excess liquid.
Step 3: Return skillet to heat and add olive oil and sliced onion. Sauté with the sausage, stirring occasionally, until onions soften, about 2–3 minutes.
Step 4: Add chopped sage, minced garlic, chopped kale, and chicken stock to the skillet. Stir to combine, then simmer while stirring occasionally for 3–5 minutes until kale softens and liquid reduces slightly.
Step 5: Place the cubed butternut squash in the prepared casserole dish. Pour the sausage and kale mixture over the squash. Season with salt and pepper, then gently stir to combine all ingredients evenly. Spread mixture into an even layer.
Step 6: Wipe out the skillet, then melt the butter over medium-high heat. Once melted and starting to bubble, add the panko breadcrumbs. Stir constantly until breadcrumbs are golden brown and toasted.
Step 7: Remove skillet from heat and let cool slightly. Stir in the grated parmesan, chopped sage, salt, and pepper until the parmesan melts and the mixture is combined.
Step 8: Spread the breadcrumb mixture evenly over the casserole filling, covering completely.
Step 9: Bake the casserole uncovered in the preheated oven for 20 minutes.
Step 10: Remove the casserole and cover it with aluminum foil. Return to oven and bake an additional 15–20 minutes, or until the butternut squash is tender.
Step 11: Carefully remove from oven, uncover, and discard foil. Let the casserole stand for 5 minutes before serving warm.

Tips & Variations

For a vegetarian version, omit the sausage and use vegetable broth instead of chicken stock. Add extra kale or mushrooms for heartiness.
Fresh sage really brightens the dish—if unavailable, try dried sage but use less to avoid overpowering.
Use day-old bread for breadcrumbs and pulse in a food processor if you want a homemade topping.
Make sure the butternut squash cubes are uniform in size to ensure even cooking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm portions in the oven at 350° Fahrenheit until heated through, about 15 minutes, to help maintain the crispy topping.

How to Serve

This image shows a close-up of a white baking dish filled with a baked casserole. The top layer is golden brown and crunchy, made from toasted breadcrumbs. Below that, there are chunks of soft, orange sweet potatoes mixed with wilted green leafy vegetables and small pieces of browned sausage. A silver serving spoon is scooping a portion from the dish, showing the mix of tender layers inside. The dish is placed on a white marbled surface, and a green herb leaf is visible nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole up to the point of adding the breadcrumb topping. Cover and refrigerate for up to 24 hours, then add the topping and bake before serving.

Is it possible to make this dish gluten-free?

Absolutely. Substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers to keep the crunchy topping without gluten.