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.
Key Ingredients: – Butternut Squash – Seasoning and Spices – Bacon – Kale – Pecans – Apples – Cheese – Brown Sugar and Maple Syrup – Panko Breadcrumbs Swipe up for the full list!
To make roasted butternut squash, preheat your oven to 400°F and line a baking sheet with parchment paper or aluminum foil. Toss the squash with olive oil on the prepared sheet. In a small bowl, combine dried thyme, salt, dried sage, paprika, ground cinnamon, and ground nutmeg.
Sprinkle these seasonings over the squash and toss gently to coat. Roast the butternut squash in the oven for 10 minutes, then toss again, and continue baking for about 10-15 more minutes until the squash is fork-tender.
While the squash is roasting, cook crispy bacon in a large skillet over medium heat. Drain most of the fat, leaving about 2 tablespoons. Add kale and cook until tender, stirring frequently for approximately 5 minutes. Stir in chopped pecans, maple syrup, salt, and cinnamon. Remove from heat and let it cool for at least 15 minutes.
In a separate medium bowl, combine breadcrumbs and brown sugar, then stir in melted butter. Set this mixture aside.
Combine the roasted butternut squash, bacon mixture, chopped apple, and most of the cheese in a large bowl. Grease a 9x13-inch casserole dish and place the mixture in it. Arrange the remaining cheese on top and sprinkle the breadcrumb mixture over it.
Bake in the oven for 25-30 minutes until the top becomes golden and crispy. If desired, garnish with fresh oregano before serving.