Description
This comforting butternut squash casserole features tender roasted squash seasoned with autumn spices, tossed with crispy maple-flavored turkey bacon and nutrient-dense kale. Topped with a blend of crunchy toasted pecans and a golden, buttery panko crust, this dish delivers a sophisticated profile of sweet and smoky flavors. It is a perfect, grounding side dish for holiday gatherings or a cozy weekend dinner that brings warmth to your table.
Ingredients
4-pound butternut squash, peeled and cubed
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon dried sage
1/2 teaspoon paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pound maple-flavored turkey bacon, chopped
2 cups fresh kale, chopped
1 cup pecans, chopped
1/4 cup maple syrup
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup panko breadcrumbs
1/2 cup smoked gouda or mozzarella, shredded
Instructions
Preheat your oven to 400°F (200°C).
Toss cubed butternut squash with olive oil, thyme, salt, sage, paprika, 1/4 tsp cinnamon, and nutmeg on a baking sheet.
Roast the squash for 25-30 minutes until tender.
In a skillet, cook the turkey bacon until crispy and set aside.
In a large bowl, combine the roasted squash, crispy turkey bacon, chopped kale, pecans, maple syrup, salt, and extra cinnamon.
Transfer the mixture to a casserole dish.
Sprinkle the top with panko breadcrumbs and shredded cheese.
Bake at 375°F (190°C) for 15-20 minutes until the crust is golden and cheese is melted.
Notes
You can prepare the roasted squash and turkey bacon a day in advance to save time. This dish is best served warm. Variations: swap pecans for walnuts or add dried cranberries for extra texture.