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Butternut Squash Casserole! Roasted butternut squash, leeks, kale, Parmesan cheese and more, you’ve got to try this!
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5 from 3 votes

Butternut Squash Casserole

This casserole can serve as a fabulous brunch dish over the holidays if you need something festive and delicious. Make this recipe as a brunch or breakfast dish, or a side dish for dinner. We hope you try it!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Keyword: butternut squash, casserole, thanksgiving
Servings: 8


  • 1 large sized butternut squash peeled and cubed (3 to 4 cups)
  • 2 tablespoons olive oil split
  • 1 teaspoon Tony Chachere’s Original Creole Seasoning + more if desired
  • 1 tablespoon maple syrup
  • 3 leeks, tender white and light green parts only chopped
  • 10 oz kale roughly chopped
  • 3 large eggs
  • 1 1/2 cups heavy cream
  • 1/2 teaspoon ground nutmeg
  • 1 cup blend of mozzarella and Parmesan cheese shredded + more if desired


  • crispy bacon bits
  • pomegranate arils


  • To roast the butternut squash: Preheat the oven to 425 degrees. Place butternut squash pieces into a shallow baking dish (or lined baking sheet) and drizzle with olive oil, season lightly with the Tony Chachere’s Original Creole Seasoning and drizzle the maple syrup over the top. Toss together.
  • Roast for about 20 minutes. When finished, remove from the oven and set aside. While the
    butternut squash is roasting in the oven, in a large skillet over medium high
    heat, heat 1 tablespoon of olive oil and after a minute or two, add the leeks and cook over moderate heat, stirring, until just tender, for about 6 to 8 minutes. Add in the kale and saute together with the leeks until all the kale is wilted and softened. Remove from the heat.
  • In a large bowl, beat the eggs with the heavy cream and stir in the nutmeg. Mix in the leeks and kale mixture and the roasted butternut squash cubes. 
  • Using your baking dish, pour in the egg, leeks, kale and butternut squash mixture into the baking dish so that it evenly covers the bottom of the baking dish. Feel free to arrange butternut squash cubes so that they are evenly distributed in the baking dish.
  • Sprinkle the cheese over the top and bake, lowering the oven temperature to 400, for about 25 minutes, or until cooked through and the casserole is slightly browned on top. Remove
    baking dish from oven and let cool for a few minutes before adding desired toppings: bacon and pomegranate arils sprinkled over the top. Slice, serve and enjoy!