France Butternut Squash Casserole

Butternut Squash Casserole: The Ultimate Winter Comfort Dish

When the cold weather sets in and you crave something cozy, Butternut Squash Casserole is the answer. This dish captures everything wonderful about winter comfort food—rich, creamy, and full of flavor, yet packed with nourishing ingredients. Roasted cubes of sweet butternut squash mingle with earthy but tender baby kale, creating a perfect balance of textures and colors. The squash becomes soft and caramelized, the kale tender yet vibrant, and together they form the hearty base of this irresistible bake. It’s the kind of recipe that fills your kitchen with warmth and your home with the scent of slow-cooked goodness—comfort in its most delicious form.

The magic, though, is in the sauce—a light yet luscious parmesan cream sauce that ties everything together with a hint of nutty sophistication. Once poured over the vegetables, the sauce melts into every corner, turning the casserole into a bubbling, golden masterpiece. A final layer of shredded Gruyere and seasoned croutons on top bakes into a crisp, buttery crust that contrasts beautifully with the creamy interior. Serve it as a side dish at your holiday table or enjoy it as a cozy main course with a simple green salad. Either way, this Butternut Squash Casserole is destined to become a winter staple—comforting, elegant, and soul-warming in every bite.

Recipe for Butternut Squash Casserole

Servings: 3 to 4

Prep Time: 20 min.

Cook Time: 45 min.

Ingredients

• 4 tablespoons extra virgin olive oil, divided

• ½ yellow onion, diced

• 2 cloves garlic, minced

• 2 large handfuls baby Kale

• Kosher salt, to taste

• Ground black pepper, to taste

• 1 cup heavy cream

• 1 teaspoon stone ground mustard

• ¼ cup grated parmesan cheese 

• 12 ounces cubed butternut squash (we used precut for convenience)

• 3 ounces shredded Gruyere 

• 3 slices sourdough bread, cut into 1 inch pieces

• ½ teaspoon garlic powder

Instructions

1. Preheat the oven to 400F and place your France baking dish on a large sheet pan. This will allow you to remove the hot dish from the oven with ease!

2. Add 2 tablespoons of the olive oil to a medium skillet over medium high heat and drizzle with olive oil. Add the onions and garlic and saute until fragrant. 

3. Stir in the baby kale and let it wilt down, turning the heat to medium. Once it begins to soften, season generously with salt and pepper. Pour in the heavy cream and add the stone ground mustard, mixing well. Sprinkle with parmesan cheese and turn the heat to medium low. Let the mixture cook just until thickened. Remove from heat. 

4. Arrange the squash in your France dish, then top with the creamy kale mixture and toss everything to coat. Sprinkle the top with Gruyere and cover with foil. 

5. Bake for 40 minutes or until the squash is fork tender. Meanwhile, drizzle the bread cubes with the remaining olive oil and season with garlic powder, salt, and pepper. 

6. Remove the foil and top the casserole with the seasoned bread cubes. Bake uncovered for an additional 10 to 15 minutes or until golden brown. Serve immediately.

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