Butternut Squash Casserole
Butternut Squash Casserole
25 minutes
45 minutes
Vegetables
Ingredients
- 1 tablespoon Fustini's Herbs de Provence olive oil, plus more for greasing
- 1/2 lb. thick-cut bacon, sliced 1" thick
- 1 (2-lb.) butternut squash, peeled, seeded, and cut into 1" pieces
- 1 medium yellow onion, finely chopped
- 1 leek halved and sliced 1/2" thick
- 3 cups roughly chopped kale
- 2 garlic cloves, thinly sliced
- 2 tablespoons chopped fresh sage
- 2 tablespoons fresh thyme leaves
- Kosher salt & freshly ground black pepper
- 1 cup fresh or pre-shredded mozzarella
- 1 cup shredded sharp white cheddar
- 1/2 cup panko bread crumbs
- 1 tablespoon Fustini's Tuscan Spice blend
Directions
- Preheat oven to 400°,. Coat a 13x 9" baking dish with olive oil. In a medium skillet over medium heat, cook bacon, stirring occasionally, until crisp, about 5 minutes.
- Transfer bacon and 2 tablespoons of bacon fat to a large bowl. Discard the remaining bacon fat. Add squash, onion, leek, kale, garlic, sage, thyme, salt, and black pepper to the bowl. Toss to combine.
- Arrange the vegetable mixture in an even layer in the prepared dish. Bake until a knife easily inserts into the squash, about 30 minutes. Top casserole with mozzarella and cheddar in an even layer. In a small bowl, mix panko, seasoning, and olive oil, then sprinkle over cheese. Continue to bake until cheese is melted and bread crumbs are golden brown, 10 to 15 minutes more.
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