Butternut Squash & Kale Casserole


This butternut squash and kale casserole turns simple ingredients into nutritious comfort food that can be enjoyed either as a side dish or a stand-alone meal. A perfect warm and comforting dish for a cold fall or winter day or night!  #butternutsquashrecipes #butternutsquashcasserole #butternutsquashThis butternut squash and kale casserole turns simple ingredients into nutritious comfort food that can be enjoyed either as a side dish or a stand-alone meal. A perfect warm and comforting dish for a cold fall or winter day or night! 

 

Cooking With Squash

One of my favourite things about fall is cooking with squash. There’s something about it that wreaks of comfort food but it’s still highly nutritious and, depending on how it’s prepared, it doesn’t add to our expanding waistlines at this time of year either. That’s a major bonus during the season of turkey dinners and treats galore, and I will take it, thank you very much.

Of all the squash I’ve tried, I’m a sucker for good ol’ butternut. I love the taste and the rich texture of butternut squash and have found it to be the perfect candidate for soup while also faring well as a chopped veggie in pastas, stir fries, pot pies and, my personal favourite, as the star of this butternut squash and kale casserole.

I had some on hand the other day and figured it would make the perfect fall-inspired healthy dish to gobble up for lunch on Halloween before I took Evelyn out trick-or-treating for a bunch of candy and junk food that would never make it into our home on any other given day of the year. And my plan worked! Eve knew she could only go trick-or-treating if she ate all of her lunch first, and so she did, and without complaint, which means that this dish is kid-approved too. Well, except for the kale, in our case. See, Eve doesn’t like “leaves” in her food, so I pick out the large pieces so she’ll actually eat the squash. Pick your battles, amiright?

In either case, I was happy to see her down an entire bowl of squash before the subsequent Halloween tradition of kids ploughing themselves with junk food commenced. That’s about as good as it gets on Halloween so I was happy to let her have a few treats later on knowing that she had at least had a nutritious meal earlier in the day.

 

Butternut Squash with Real Parmesan

This butternut squash and kale casserole turns simple ingredients into nutritious comfort food that can be enjoyed either as a side dish or a stand-alone meal. A perfect warm and comforting dish for a cold fall or winter day or night!  #butternutsquashrecipes #butternutsquashcasserole #butternutsquash

I adapted this recipe from the Oh She Glows cookbook. I had remembered trying a version of this recipe from the book a couple years ago and loving it, and I had some of the same ingredients on hand this time, so I decided to adapt the recipe to accommodate what I already had on hand as well as to accommodate my markedly non-vegan diet. No vegan “almond parmesan” here! No ma’am. Nothing but the real thing.

Now, don’t get me wrong. I’m sure the vegan parmesan is actually quite tasty. But I have a hard time calling anything made from almonds and pumpkin seeds “parmesan.” I’d rather use the real thing.

But before we jump ahead to the cheese (always my favourite part), let’s start at the beginning. First thing’s first, start by prepping your squash.

 

How to Prepare Butternut Squash and Kale Casserole

This butternut squash and kale casserole turns simple ingredients into nutritious comfort food that can be enjoyed either as a side dish or a stand-alone meal. A perfect warm and comforting dish for a cold fall or winter day or night!  #butternutsquashrecipes #butternutsquashcasserole #butternutsquash

To prepare the butternut squash, first cut the top and bottom ends off to remove the stem and blossom ends. Slice lengthwise down the middle until you’re left with two halves. Scoop out the “guts” like you would with a pumpkin and add them to your compost. Peel the hard outer skin off of each half. Then chop the squash into roughly one-inch cubes and add to a large mixing bowl and set aside. 

Once your squash is prepared, preheat the oven to 400ºF. Next, remove kale leaves from stems and roughly tear up the leaves into bite-sized pieces. Add the kale to the bowl with the cubed squash.

I also like to add walnuts to this dish to add another layer of texture and nutrition. Plus, I just so happened to have some whole walnuts from a neighbour’s tree sitting in a decorative bowl on our kitchen table along with pine cones and hazelnuts from our tree. (Because there’s nothing more useful than seasonal decor that you can eat too, and fall is prime time for such things!)

So I grabbed a few walnuts from the bowl and used my nutcracker to break them open and remove the pieces inside… Because it’s damn near impossible to get a whole walnut out of it’s shell and remove all the hard, inedible pieces without it breaking. It’s a tedious process, but very satisfying! However, if you don’t have a walnut tree (or a neighbour with one), you can save yourself the hassle and buy shelled walnuts from Costco or in bulk at your local grocery store.

Once you’ve measured out about ¾ cup of walnuts pieces, add them to your mixing bowl with the butternut squash and kale.

Finally, chop up a head of garlic (5-6 medium cloves) and add them to your mixing bowl.

Wait, did she just say a HEAD of garlic?! Oh yes she did!

Okay, if you’re not a huge garlic fan you can stick to adding just a couple cloves to your dish. But I personally cannot get enough garlic in my life, and I always find that recipes call for waaay less garlic than the average garlic-loving girl like me actually uses in her cooking. And I’ve never personally met anyone who doesn’t love garlic too. And for the record, no one has ever said any of my cooking was “too garlicky.” So I implore you to give it a go! Use a whole (medium-sized) head of garlic. Break it up into cloves, peel and roughly chop those cloves and add them to your mixing bowl. 

Finally, drizzle a generous amount of olive oil over everything and mix all of the ingredients together. Then spoon it all into a casserole dish and cover with an oven-safe lid or tinfoil. 

This butternut squash and kale casserole turns simple ingredients into nutritious comfort food that can be enjoyed either as a side dish or a stand-alone meal. A perfect warm and comforting dish for a cold fall or winter day or night!  #butternutsquashrecipes #butternutsquashcasserole #butternutsquash

Place the butternut squash and kale casserole into your preheated oven and bake for 40-45 minutes. Then take it out of the oven, remove the lid or foil and let cool for 5-10 minutes. Add about ¾ cup of parmesan and mix it all together once more. Finally, scoop a generous helping onto a plate and eat it as a side dish alongside a protein like roast chicken or beef, or enjoy it in a bowl all on its own or add farmer’s sausage to make it into a hearty meal.

What about you? What’s your favourite type of squash and do you have a preferred way to prepare it? Let me know down below:)

 


CATEGORIES
HOMESTEADING
REAL FOOD
NATURAL LIVING

1 Comment

  1. Rebecca Lang

    I made this for me and my husband and it’s definitely going in rotation. I used curly kale and sprinkled some fresh parmesan cheese on top just before serving. I didn’t use any salt or pepper. It was very flavorful on its own.

    Reply

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ABOUT ANNA
Hi! I’m Anna, and I’m a city girl turned modern homesteader who’s passionate about growing, cooking and preserving real food at home, creating my own herbal medicine and all-natural home and body care products, and working toward a simpler, more sustainable and self-sufficient life each and every day. 
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First of all, I just want to say a huge THANK YOU for all of the support during this difficult time.

(See my last post from yesterday if you're not sure what I'm talking about).

Second, despite the lows of the past week, it does bring me joy to announce that I've opened up the doors to my Yes, You CAN! home canning course once again, and for a limited time only, I'm offering an additional $20 discount off the total cost of the course.

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Over the course of 12 video lessons, I'll walk you through everything you need to get started canning food (safely) at home.

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You'll also get some pretty awesome bonuses, including my Jams and Jellies 4-Part Mini-Series, my brand new Home Canning Handbook (complete with 30 of my favourite canning recipes), and access to our private Facebook group, where you can ask questions and get ongoing support.

Plus, if you enroll before midnight tomorrow night, you'll also get a free copy of my Herbal Infusions Masterclass and eBook, so you can preserve your herbs by making your own extracts, tinctures, oils and herbal medicines.

I hope you'll join me in putting up the harvest this preserving season.
While we may not have control over most things in life, this is one area where we have complete control, and that's a good and comforting feeling.

Click the link in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/yesyoucan to learn more.

(Remember to use code TAKE20 at checkout to get your discount)

I hope you’ll join me in putting up the harvest this canning season.

While we may not have control over most things in life, this is one area where we have complete control, and that's a good and comforting feeling.
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We lost a baby last week.

We’ve now lost 4 pregnancies in a row, and every loss is heart-wrenching.

I still don’t have the words to describe what we’re going through, nor the heart to share everything right now. It’s tough to be a content creator whose job revolves around sharing your life with the world when your own world comes crashing down, over and over again.

While I’m in the very unlucky 1% of women who lose three or more pregnancies in a row, I know I’m not alone and that there are many more grieving mamas with broken hearts and unconditional love for their unborn babies.

We don’t talk enough about pregnancy loss and its impact on families. I hope to change that in my own small way as our own family continues to navigate this journey together, but right now we’re healing.

And today we’re celebrating our beautiful Earth Angel’s 5th birthday. I truly don’t know how or if I’d be able to cope with all of the losses without her, and for that I’m eternally grateful.

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I get a lot of questions about how to know if a canning recipe or method is safe.

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The fact is, many of the canning recipes and methods that our grandparents and even our parents used are no longer considered safe. But that doesn’t mean it’s impossible to make them safe!

Join me this Saturday, July 24th for my free live training, How to Stock Your Pantry Like A Pro: 6 Simple Rules for Safe Home Canning.

I’ll teach you what you absolutely MUST know and do to ensure your home canned food is safe to eat, as well as how to safely adapt canning recipes and even how to take favourite recipes and make them safe for canning!

Plus I’ll be answering your canning questions live at the end of the training!

Click the link in my bio @thehouseandhomestead or go to thehouseandhomestead.com/safecanning to save your seat!

In the meantime, leave your canning questions below👇 in the comments and I’ll do my best to answer them all on Saturday!

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When I canned my first batch of applesauce, I was so afraid that it would make my baby daughter sick that I refused to feed her a single spoonful, and I ate the rest with my fingers crossed that I’d live to tell the tale!

Then came my first batch of green beans. I hid around the corner as the pressure canner hissed and rattled, afraid it would blow up my kitchen. And after all was said and done, I was so scared to eat the beans that I had lovingly grown from seed and preserved that I ended up tossing every single jar in the garbage. Talk about a waste of food! (Not to mention time and effort).

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If you’re ready to start canning your own food at home so that you always have a pantry stocked with healthy, delicious and SAFE home-canned food to feed your family, ai’m hosting a free webinar this Saturday, July 24th where I’ll be teaching you the 6 simple rules for safe home canning, as well as how to safely tweak and adapt canning recipes, and even how you can take a favourite family recipe and make it safe to can.

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You may know him from his popular YouTube channel, @thejustinrhodesshow or like me, you may have first discovered him from his 2018 feature-length documentary, The Great American Farm Tour. Or maybe you’ve been lucky enough to have met him in person at one of the Homesteaders Of America conferences. Either way, odds are if you’ve been part of the modern homesteading world for any length of time, you’ve probably come across Justin Rhodes and his family before. And if you haven’t, then I'm thrilled to be the one to introduce you to the man of the hour!

A self-proclaimed "apron-wearing, permaculture chicken ninja-master," Justin opens up his permaculture homestead to almost one million people every week through his YouTube channel and inspires people to live a more sustainable and abundant life through homesteading, and specifically, through implementing permaculture principles and practices to their own homesteads in order to work smarter, not harder and produce more with less input.

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*** CONTEST CLOSED ***

Congratulations to our winner @suzi.mayhem !!! Check your DMs for a message from me on how to claim your prize!

🍀Are you feeling lucky???

Because it’s time for a GIVEAWAY!!!

To celebrate Modern Homesteading Magazine’s upcoming two-year milestone, and in appreciation of our current sponsor @planttherapy (my favourite essential oils company in the world), we’re giving away a one-year membership level subscription to Modern Homesteading Magazine, which includes unlimited access to our entire digital library of issues, PLUS a 7&7 Set of essential oils from Plant Therapy.

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✨Like this post
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Contest ends Wednesday, July 14th at midnight PST. Winner will be announced on July 15th.

In the meantime, if you haven’t yet subscribed (for free) to receive new issues of Modern Homesteading Magazine straight to your inbox, head to the link in my bio to subscribe OR become a member and get access to all past issues right away! (If you win and you’re already a member, you can either choose to get your next year free once your membership is up for renewal, or you can gift your membership to a loved one:)

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Good luck, and may the odds be ever in your favour!
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Recipe link in bio @thehouseandhomestead or go to https://thehouseandhomestead.com/can-homemade-cherry-pie-filling/

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🍔 It took me 33 years to try making my own hamburgers from scratch.

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