Honeynut Squash and Kale Casserole recipe

For years, butternut squash was the undisputed king of my autumn kitchen. That was until I met its smaller, more charming cousin: the honeynut squash. I stumbled upon it at a local farmers’ market, initially drawn in by its adorable, personal-pan-pizza size. The farmer told me it was like a butternut but with the flavor turned up to eleven—sweeter, richer, and with a deep, caramel-like intensity when roasted. I was intrigued. That evening, I wanted to create a dish that truly celebrated this newfound treasure, something cozy and substantial enough for a chilly fall night. I decided to pair its sweetness with the robust, earthy flavor of kale and bind it all together in a creamy, savory casserole. The result was nothing short of magical. The moment it came out of the oven, with its golden, crunchy panko topping and bubbly Gruyère cheese, I knew it was a winner. My family, who sometimes balks at “yet another squash dish,” devoured it. This Honeynut Squash and Kale Casserole has since become our official taste of autumn, a perfect side dish for Thanksgiving, and a standout vegetarian main course that feels both rustic and incredibly elegant.

Complete with the ingredients amount

This recipe is designed to be a show-stopping side dish or a hearty vegetarian main course, serving 6-8 people. It balances sweet, savory, and earthy flavors with a luxurious, creamy texture.

For the Casserole Base:

• 3-4 Honeynut Squashes (about 2 – 2.5 lbs total): Their small size and intense sweetness are perfect here. If unavailable, one medium butternut squash can be substituted.
• 1 tbsp Olive Oil: For roasting the squash.
• 1 large bunch Lacinato Kale (also known as Dinosaur or Tuscan kale): This variety holds its texture well. You’ll need about 5-6 packed cups of chopped kale.
• 1 large Yellow Onion, finely chopped: Provides a sweet, savory foundation.
• 3 cloves Garlic, minced: Adds essential aromatic depth.
• 8 oz (1 cup) Gruyère Cheese, shredded and divided: Gruyère offers a fantastic nutty flavor that melts beautifully. Sharp white cheddar or fontina are great substitutes.
• 2 tbsp Fresh Sage Leaves, finely chopped: The quintessential fall herb that pairs perfectly with squash.
• 1 tsp Fresh Thyme Leaves: Adds another layer of earthy, floral flavor.
• 1 cup Heavy Cream: For a rich, luscious sauce. Full-fat canned coconut milk can be used for a dairy-free/vegan option.
• ½ cup Vegetable Broth or Dry White Wine (like Sauvignon Blanc): For deglazing the pan and adding complexity.
• Salt and Freshly Ground Black Pepper, to taste.
• Pinch of Nutmeg (optional): Enhances the creamy, nutty flavors.

For the Crispy Panko Topping:

• ¾ cup Panko Breadcrumbs: These Japanese-style breadcrumbs provide a superior light and airy crunch.
• ¼ cup Grated Parmesan Cheese: Adds a salty, umami-rich flavor to the topping.
• 2 tbsp Unsalted Butter, melted: Binds the topping together and helps it turn golden brown.

Instructions

The secret to this casserole’s incredible flavor is building it in layers—roasting the squash to concentrate its sweetness and creating a savory, creamy sauce to bring everything together.

Part 1: Roasting the Honeynut Squash

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Prep the Squash: Carefully slice each honeynut squash in half lengthwise. Use a spoon to scoop out the seeds and stringy pulp.
3. Season and Roast: Place the squash halves cut-side up on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and use your hands to rub it all over the flesh. Season generously with salt and pepper. Turn the squash halves so they are cut-side down.
4. Roast to Perfection: Roast for 20-30 minutes, or until the squash is fork-tender and the skin is beginning to wrinkle. The timing will depend on the exact size of your squash. Roasting it cut-side down helps steam the flesh while the cut edges caramelize against the pan.
5. Cool and Cube: Let the roasted squash cool for a few minutes until it’s safe to handle. You can either scoop the flesh out with a spoon or peel the skin off (it should come off very easily after roasting). Cut the roasted squash into 1-inch cubes. Set aside.

Part 2: Preparing the Kale and Creamy Sauce

1. Prepare the Kale: While the squash is roasting, prepare your kale. Wash the leaves thoroughly. Strip the tough center ribs from each leaf and discard them. Stack the leaves and chop them into bite-sized, ribbon-like pieces.
2. Sauté the Aromatics: In a large, deep skillet or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped yellow onion and a pinch of salt. Cook, stirring occasionally, for 6-8 minutes, until the onion is soft and translucent. Add the minced garlic, chopped fresh sage, and fresh thyme leaves. Cook for another minute until fragrant.
3. Build the Sauce: Pour in the vegetable broth or white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let the liquid simmer and reduce by about half. Stir in the heavy cream and the pinch of nutmeg (if using). Bring the mixture to a gentle simmer and let it cook for 2-3 minutes to thicken slightly.
4. Wilt the Kale: Add the chopped kale to the skillet in batches. Stir it into the cream sauce until it begins to wilt down. It may seem like a lot of kale at first, but it will cook down significantly.
5. Add the Cheese: Turn off the heat. Stir in ¾ cup of the shredded Gruyère cheese (reserving the last ¼ cup for topping). Stir until the cheese is melted and the sauce is smooth. Season the sauce with salt and pepper to taste.

Part 3: Assembling and Baking the Casserole

1. Combine and Transfer: Gently fold the roasted squash cubes into the creamy kale mixture in the skillet. Be gentle to keep the squash pieces intact. Pour the entire mixture into a greased 2.5 to 3-quart baking dish (a 9×13 inch or similar oval dish works well). Spread it into an even layer. Sprinkle the remaining ¼ cup of Gruyère cheese over the top.
2. Make the Topping: In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and the melted butter. Use a fork to toss everything together until the breadcrumbs are evenly moistened.
3. Top and Bake: Sprinkle the panko mixture evenly over the top of the casserole.
4. Bake to Bubbly Gold: Bake in the 400°F oven for 20-25 minutes, or until the filling is hot and bubbly and the panko topping is a deep golden brown.
5. Rest Before Serving: This is a crucial step for any casserole. Let it rest on a wire rack for 10-15 minutes before serving. This allows the sauce to set up slightly, making it easier to serve.

Nutrition Facts (Servings and calories per serving)

This is an estimate and will vary based on the exact ingredients and portion sizes. This is calculated as a side dish.

• Servings: 8 servings
• Serving Size: Approximately 1 cup
• Calories Per Serving: Approximately 380-450 calories.

Preparation time

This recipe is perfect for a weekend or when you have a bit more time to enjoy the cooking process.

• Active Preparation Time: 25-30 minutes (chopping, sautéing, assembling)
• Roasting/Baking Time: 40-55 minutes
• Total Time: Approximately 1 hour 15 minutes – 1 hour 30 minutes

How to Serve

This versatile casserole shines in many settings, from a holiday feast to a simple weeknight dinner.

• As a Show-Stopping Holiday Side Dish:
  • This is the perfect addition to a Thanksgiving or Christmas dinner table.
  • It pairs beautifully with classic mains like roasted turkey, glazed ham, or a prime rib roast.
  • Its creamy, rich flavor provides a wonderful contrast to tart cranberry sauce and savory gravy.
• As a Hearty Vegetarian Main Course:
  • Serve a larger portion as a standalone main dish.
  • Pair it with a simple, crisp green salad tossed in a lemon vinaigrette to balance the richness.
  • Serve alongside a piece of crusty bread for sopping up the delicious creamy sauce.
• For a Cozy Autumnal Dinner:
  • This casserole is the definition of fall comfort food.
  • It’s a wonderful one-dish meal to enjoy on a chilly evening.
  • Pair it with a glass of oaked Chardonnay or a light-bodied Pinot Noir.

Additional tips (5 tips)

These five expert tips will help you perfect this casserole and make it your own.

1. Don’t Underestimate Roasting: The first step of roasting the honeynut squash is essential. Boiling or steaming the squash would introduce too much water, leading to a bland, potentially watery casserole. Roasting concentrates the squash’s natural sugars, deepening its flavor and creating wonderful caramelized notes that form the foundation of the entire dish.
2. Massage Your Kale (A Pro Tip): If you find kale to be tough or slightly bitter, give it a massage! After you’ve de-stemmed and chopped the kale, place it in a large bowl, drizzle with a tiny bit of olive oil and a pinch of salt, and use your hands to massage the leaves for 1-2 minutes. This simple action helps to break down the tough cellulose structure, resulting in a more tender and less bitter green.
3. How to Make it Vegan/Dairy-Free: This casserole is wonderfully easy to adapt for a vegan diet.
   • Use full-fat canned coconut milk in place of the heavy cream.
   • Substitute your favorite brand of vegan shredded cheese for the Gruyère and Parmesan.
   • Use olive oil or vegan butter in place of the dairy butter for the topping. The result is just as creamy and delicious.
4. Get Creative with Your Topping: The crispy panko topping provides a fantastic textural contrast to the creamy filling. Feel free to customize it! Add a handful of chopped pecans or walnuts for extra crunch and nutty flavor. A sprinkle of pumpkin seeds (pepitas) would also be a lovely, seasonal addition.
5. The Perfect Make-Ahead Strategy for Holidays: This is an excellent dish to prep ahead of time to make holiday cooking less stressful. You can fully assemble the casserole (without the panko topping) up to 2 days in advance. Cover it tightly and store it in the refrigerator. When you’re ready to bake, prepare the panko topping, sprinkle it on, and bake as directed. You may need to add 10-15 minutes to the baking time since it will be starting from cold.

FAQ section ( 5 Q/A)

Here are answers to some of the most frequently asked questions about this recipe.

1. What exactly is a honeynut squash and can I substitute it with butternut squash?
A honeynut squash is a winter squash variety that is essentially a smaller, more concentrated version of a butternut squash. It was developed by a plant breeder at Cornell University. It has a deeper orange flesh, a much sweeter, richer flavor, and a thinner skin. Yes, you can absolutely substitute an equal weight of butternut squash if you can’t find honeynut. You may need to roast the butternut squash for a longer period (35-45 minutes) as it is larger and denser.

2. Do I have to peel the honeynut squash?
No, you do not have to peel it! One of the best features of honeynut squash is that its skin is thin and completely edible after roasting, similar to a delicata squash. Leaving the skin on adds a bit of texture and nutrients. It’s purely a matter of personal preference. For butternut squash, however, the skin is much thicker and should be peeled.

3. Can I use other greens instead of Lacinato kale?
Yes. While Lacinato kale is ideal for its sturdy texture, you could substitute it with curly kale or Swiss chard. If using Swiss chard, chop the colorful stems and sauté them along with the onions, then add the chopped leaves as you would the kale. Spinach can also be used, but it has a much higher water content. If using spinach, you’ll need a large amount (about 1.5 lbs), and you should wilt it down separately and squeeze out as much excess moisture as possible before adding it to the cream sauce to avoid a watery casserole.

4. Can I freeze this casserole?
Yes, this casserole freezes quite well. You can freeze it either before or after baking. For best results, assemble the casserole in a freezer-safe dish but leave off the panko topping. Wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw it overnight in the refrigerator, then add the fresh panko topping and bake as directed. You can also freeze leftover baked portions in airtight containers. Reheat in the microwave or in a 350°F oven until hot.

5. My casserole seems a bit watery. What could have gone wrong?
A watery casserole is usually the result of excess moisture from the vegetables. The most likely causes are:

• Not roasting the squash: If you boiled or steamed the squash instead, it would have absorbed water.
• Using a watery green: If you used a green like spinach without squeezing it dry.
• Not simmering the sauce: If you didn’t allow the cream sauce to simmer and thicken slightly before assembling, it might have been too thin.
  Following the steps of roasting the squash and simmering the sauce should prevent this issue.

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