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Butternut Squash Casserole

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The following recipe, video and photography were provided by our partner, Chef Billy Parisi.

Chilly weather calls for a comforting casserole that features one of the best ingredients of the season – butternut squash!

Complimented by loads of fresh veggies, this healthy bake is completed with an irresistibly crunchy parmesan bread crumb topping!

Butternut Squash Casserole

Butternut Squash Casserole


  • 1 butternut squash, peeled, seeded and large diced
  • 1 yellow onion, peeled and small diced
  • 2 garlic cloves, finely minced
  • 2 tsp. fresh sage, chopped
  • 4 cups kale, loosely packed and roughly chopped
  • 1 ½ cups Heinen's vegetable stock
  • ¾ cup Heinen's panko breadcrumbs
  • ¾ cups parmesan cheese, finely grated
  • 1 Tbsp. parsley, chopped
  • Salt and pepper, to taste


  1. Preheat the oven to 400°F.
  2. Add the squash, onions, garlic, sage, kale, vegetable stock, salt and pepper to a 13×9 casserole dish. Mix until completely combined.
  3. Bake in the oven at 400°F for 30 minutes.
  4. In the meantime, add the bread crumbs, parmesan, parsley, salt and pepper to a medium-size bowl and mix to combine.  Set aside.
  5. Remove the casserole from the oven and evenly sprinkle the breadcrumb mixture all over the top.
  6. Return to the oven and bake at 375°F for 20 minutes.
  7. Serve.

Butternut Squash Casserole

Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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