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This savory Butternut Squash Casserole is filled with tender roasted butternut squash, thick-cut bacon, sweet apple, kale, and plenty of cheese. Topped with buttery panko breadcrumbs and baked until golden brown, this comforting casserole is rich, festive, and delicious – the perfect autumn side dish.

Overhead image of a large serving spoon digging into a large white casserole dish filled with butternut squash casserole.

Butternut squash is by far the best part of the chilly fall and winter months. From simple roasted butternut squash salad to creamy butternut squash soup, the many ways to enjoy this delightful vegetable is endless.

Today, we’re adding this rich and savory butternut squash casserole to our collection.

Admittedly, there’s a lot going on in this recipe. It’s sweet, savory, crunchy, cheesy, and even a little smoky, but that’s what makes it so delicious – and special. This is not your everyday sweet and creamy fall casserole (for that you’ll want to check out my classic sweet potato casserole with marshmallows). Instead, this butternut squash casserole packs bold and flavorful ingredients including roasted butternut squash, crispy cooked bacon, kale, sweet apple, crushed pecans, and melty gouda cheese. The crispy, buttery, brown sugar breadcrumb topping ties it all together.

It’s the perfect holiday side dish, but worth it enough to enjoy as part of your regular weeknight dinner rotation. Plus, it can be prepared ahead of time, and the leftovers are fantastic.

Ingredients and Substitutions

You can find the printable recipe with measurements in the recipe card below.

An overhead image showing labeled ingredients in separate bowls for making a butternut squash casserole. Featured ingredients include cubed butternut squash, chopped gala apples, fresh kale, cubed smoked gouda cheese, chopped bacon, maple syrup, olive oil, chopped pecans, melted butter, panko breadcrumbs, brown sugar, and a spice mix of thyme, sage, paprika, cinnamon, nutmeg, and salt.
  • Butternut Squash: No surprise, butternut squash is the most important ingredient in this recipe. For amazing flavor with every bite, the squash is roasted in the oven first and then added to the casserole mixture. Feel free to substitute with another type of squash like roasted acorn squash, kabocha squash, or delicata squash, or replace the squash with sweet potatoes.
  • Seasoning and Spices: We’re adding dried thyme, dried sage, paprika, ground cinnamon, and ground nutmeg.
  • Bacon: For a bit of added protein and a whole lot of flavor. Delicious alternatives include pancetta or ground sausage.
  • Kale: The perfect, hearty, leafy green veggie for any casserole, but especially this one. You can leave it out or substitute with spinach if you prefer.
  • Pecans: Nuts like pecans and walnuts are a fall and winter staple in all recipes, from salads to casseroles. They add nice texture and earthy flavor.
  • Apples: The apple adds just a hint of sweetness. If you don’t have any apples, dried cranberries make a fantastic alternative.
  • Cheese: This butternut squash casserole tastes great with mozzarella cheese, parmesan cheese, or even smoked gouda (shown in the images). Cheese helps balance all of the savory flavors and adds a bit of creaminess. Add more or less to taste.
  • Brown Sugar and Maple Syrup: A little sweetness to balance the savory, salty flavors that we have going on.
  • Panko Breadcrumbs: Who doesn’t love a crispy, buttery topping? The ultimate panko topping.

Step by Step Instructions

Here’s a visual overview of how to make this butternut squash mac and cheese recipe. For detailed instructions and the full printable recipe, check out the recipe card below.

Cubes of uncooked butternut squash on a large baking sheet seasoned with olive oil, dried thyme, salt, dried sage, paprika, ground cinnamon, and nutmeg.
  1. Peel and chop the squash into small 1-inch pieces. Toss in oil and sprinkle
    with dried thyme, salt, sage, paprika, ground cinnamon, and ground nutmeg.
Tender roasted butternut squash cubes on a large baking sheet.
  1. Transfer to the oven and roast at 400℉ for 20-25 minutes or until fork tender.
Crispy cooked bacon in a large cast iron skillet.
  1. Cook the bacon until crispy; drain all but 2 tablespoons of the bacon grease from the pan.
Large cast iron skillet filled with cooked bacon bits and bright green kale.
  1. Add the kale and cook until tender.
Large cast iron skillet filled with cooked bacon, chopped kale, and pecans all cooked and mixed together.
  1. Then, stir in the chopped pecans, maple syrup, salt, and ground cinnamon. Remove from heat and allow the mixture to cool for 10-15 minutes.
White mixing bowl filled with panko breadcrumbs combined with melted butter and maple syrup.
  1. As the kale mixture cools, combine the breadcrumbs and brown sugar in a medium bowl. Once combined, stir in the melted butter and set aside.
Large white mixing bowl filled with bacon, pecan, and kale mixture, plus chopped apple and cubes of cheese.
  1. In a large bowl, combine the roasted squash, kale mixture, chopped apple, and 1½ cups of cheese.
Large white baking dish filled with cooked bacon, pecans, and kale, roasted butternut squash, chopped apple, and cubes of cheese.
  1. Pour the prepared squash mixture into greased 9×13-inch baking dish and arrange the remaining half cup of cheese over the top.
Large white baking dish filled with cooked bacon, pecans, and kale, roasted butternut squash, chopped apple, and cubes of cheese and topped with maple butter breadcrumbs and more cheese.
  1. Sprinkle the brown sugar and butter panko breadcrumb mixture over the top.
Baked butternut squash casserole just out of the oven with a golden brown breadcrumb topping.
  1. Then bake for 25-30 minutes or until the top turns golden and crispy.

Serving Ideas

What you choose to serve with this comforting butternut squash casserole depends on whether you plan to enjoy it as a main dish or a side dish.

Large serving spoon filled with butternut squash casserole showing everything that it has to offer including kale, pecans, bacon, apple, and cheese.

Make-Ahead Tips

There are a few ways to go about making this butternut squash casserole ahead of time.

  • Roast the butternut squash up to 2 days in advance. Store in an airtight container in the refrigerator and reheat slightly before mixing with the other ingredients.
  • Cook the bacon and kale mixture up to 2 days in advance. Store in the refrigerator in a sealed container. I like to wait to add the pecans until assembling the casserole.
  • Fully assemble up to 1 day ahead. Assemble the entire casserole (without the breadcrumb topping for best results) and cover tightly with plastic wrap or foil. Refrigerate overnight. Just before baking, add the breadcrumb topping and bake as directed.

Leftovers and Reheating

  • Storage: Transfer leftovers to an airtight container and place in the refrigerator for up to 3-4 days.
  • Freezing: For best results, freeze before adding the breadcrumb topping and before baking. Freeze for up to 3 months.
  • Reheating (from frozen): If you are reheating from frozen, it’s best to allow the casserole to thaw in the refrigerator overnight before reheating. Prepare the fresh breadcrumb topping up to one day in advance. Just before baking, sprinkle the breadcrumbs over the thawed casserole and top with the remaining cheese. Bake in a preheated 400℉ oven for 25-30 minutes or until heated through.
  • Reheating: You may use the microwave or oven.

More Favorite Butternut Squash REcipes

If you make this savory butternut squash casserole recipe, I’d love to hear how it turned out in the comment section below! Your review will help other readers in the community. And if you’re hungry for more delicious food inspiration and exclusive content, join my free newsletter here.

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Large white baking dish filled with homemade butternut squash casserole filled with bacon, pecans, kale, apples, and cheese, and topped with maple butter panko breadcrumbs.
4.75 from 12 votes

Butternut Squash Casserole Recipe


Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
This Butternut Squash Casserole is filled with tender roasted butternut squash, thick-cut maple bacon, spiced apple, kale, and plenty of cheese. Topped with buttery panko breadcrumbs and baked until golden brown, this comforting casserole is rich, festive, and delicious – the perfect autumn comfort food.
Prep: 25 minutes
Cook: 1 hour
Total: 1 hour 25 minutes
Servings: 6 servings
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Ingredients 

For the Roasted Butternut Squash

For the Casserole

  • 1 pound Thick-sliced maple bacon, roughly chopped
  • 2 cups kale, woody stems removed and roughly chopped
  • 1 cup pecans, chopped
  • ¼ cup maple syrup
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ½ cup panko breadcrumbs
  • 2 tablespoon brown sugar
  • ¼ cup butter, melted
  • 1 large gala apple, cored and diced
  • 2 cups smoked gouda or mozzarella cheese, cut into 1-inch cubes, divided

Instructions 

  • Preheat oven to 400℉ and line a large baking sheet with parchment paper or aluminum foil.
  • Toss the squash and olive oil together on the prepared sheet pan. In a small bowl, combine the dried thyme, salt, dried sage, paprika, ground cinnamon, and ground nutmeg. Sprinkle the herbs and spices over the squash and gently toss to coat the squash with the herbs.
  • Transfer the butternut squash to the oven and bake for 10 minutes, gently toss and continue to bake until fork-tender, approximately 10-15 minutes more.
  • In the meantime, cook the bacon in a large skillet over medium heat until crispy. Drain most of the fat from the pan, leaving only about 2 tablespoons.
  • Add the kale and cook until it is tender, stirring often, about 5 minutes. Then, stir in the chopped pecans, maple syrup, salt, and cinnamon. Remove from heat and allow it to cool for at least 15 minutes.
  • Combine the breadcrumbs and brown sugar in a medium bowl, then stir in the melted butter and set aside.
  • In a large bowl, toss together the roasted butternut squash and bacon mixture, along with the chopped apple and ¾ of the cheese.
  • Grease a large 9×13-inch casserole dish and pour the filling into the pan. Arrange the remaining cheese pieces around on top, then sprinkle the breadcrumb mixture on top.
  • Transfer to the oven and bake for 25-30 minutes or until the top turns golden and crispy. Garnish with fresh oregano if desired.

Notes

  • Keep leftovers stored in an airtight container in the refrigerator for up to 3-4 days. 
  • For best results, freeze before adding the breadcrumb topping and before baking. Freeze for up to 3 months.

Nutrition

Calories: 887kcal | Carbohydrates: 62g | Protein: 24g | Fat: 64g | Saturated Fat: 22g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 28g | Trans Fat: 0.4g | Cholesterol: 100mg | Sodium: 1440mg | Potassium: 1482mg | Fiber: 10g | Sugar: 24g | Vitamin A: 35011IU | Vitamin C: 86mg | Calcium: 443mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Jessica Randhawa

Chef | Food Photographer

Jessica Randhawa leads The Forked Spoon, sharing 14 years of experience and over 1,200 original recipes, kitchen tips, and practical cooking advice. Inspired by her world travels, Jessica's approachable recipes have been featured in outlets like Daily Mail, Al Jazeera, and CNET. She holds a Bachelor of Science from the University of California.

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Recipe Rating




4.75 from 12 votes (12 ratings without comment)