Savory Butternut Squash Casserole with Gruyere
A savory butternut squash casserole with heavy cream, nutty Gruyère, garlic, and kale, all baked in one pan under a buttery breadcrumb crunch. Promise, it's the side dish everyone goes back for seconds of.
Yield: 8 servings
Ingredients
- 6 cups cubed, peeled butternut squash (1 3/4 pound in weight), cubes should be about 1/2 inch size
- 2 shallots, sliced into half moons
- 2 tablespoons olive oil
- 1 1/4 teaspoons kosher salt, divided
- 2 cloves garlic, minced
- 2 1/2 cups thinly sliced curly kale (not packed)
- 1 1/4 cups (5 ounces) shredded gruyere cheese
- 1 cup heavy cream
- 1/3 cup breadcrumbs (I love this gluten-free version)
- 2 tablespoons melted, salted butter
Instructions
- Preheat the oven to 375 degrees F.
- Add the butternut squash and sliced shallots to a 9x13-inch baking dish. Drizzle with olive oil, sprinkle with 1 teaspoon salt, and toss with your hands or spatula until everything is evenly coated.
- Bake for 20 minutes, the squash will be more tender and starting to soften nicely.
- Take the dish out of the oven and stir in the garlic. Next, add the kale with additional 1/4 teaspoon kosher salt sprinkled over the top of kale. Pour heavy cream over everything. Stir a bit to mix together.
- Distribute the gruyere cheese evenly over the top. Give one little stir through the pan. Mix breadcrumbs with butter, then sprinkle over everything.
- Turn oven down to 350 degrees F and bake for another 20 minutes, until the top is golden brown and the edges are bubbling. Serve warm.
Notes
* I use Diamond Crystal Kosher Salt. If you use Morton's, reduce any place that calls for salt by 1/4 teaspoon.
