Butternut Squash Casserole
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Butternut Squash Casserole
Category
Vegetables
Prep Time
25 minutes
Cook Time
45 minutes

Ingredients
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.
Recipe Note
A cheesy savory side dish perfect for a fall menu. Adapted from delish.com