Description

A cozy, budget-friendly fall casserole featuring roasted butternut squash, kale, and apples in a creamy cheddar sauce, topped with buttery crushed crackers.

Ingredients

Scale

2 pounds butternut squash, peeled and cubed
2 large bunches kale, stems removed and chopped
1 medium yellow onion, diced
4 cloves garlic, minced
1 large apple (Honeycrisp or Fuji), diced
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth (or vegetable broth for vegetarian)
1 cup half-and-half
1.5 cups sharp cheddar cheese, freshly grated
1 cup buttered crushed crackers (Ritz or saltines)
1 tablespoon fresh thyme leaves

Instructions

Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper, then roast for 20-25 minutes until tender and caramelized.
While squash roasts, melt butter in a large skillet over medium heat. Sauté onion for 3-4 minutes until translucent.
Add garlic and kale to the skillet; cook for 2-3 minutes until kale wilts.
Stir in flour and cook for 1-2 minutes to create a roux.
Slowly whisk in chicken broth and simmer for 2-3 minutes until thickened. Stir in half-and-half and simmer for 1 more minute.
Remove skillet from heat. Stir in roasted squash, diced apple, half of the cheddar cheese, and thyme. Season with salt and pepper to taste.
Transfer mixture to a 9×13 inch baking dish. Top with remaining cheddar cheese.
Mix crushed crackers with 1 tablespoon melted butter and sprinkle evenly over the casserole.
Bake at 375°F (190°C) for 15-20 minutes until cheese is bubbly and topping is golden brown.
Let rest for 5-10 minutes before serving.

Notes

Roasting the squash adds depth of flavor. Use fresh thyme for best results. Grate your own cheese to prevent a grainy sauce. This dish does not freeze well due to the dairy sauce; store in the fridge for up to 4 days. For a gluten-free version, use gluten-free crackers or panko.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 6
Sodium: 450
Fat: 16
Saturated Fat: 8
Carbohydrates: 35
Fiber: 5
Protein: 12

Keywords: autumn harvest casserole, fall dinner, cozy fall meals, butternut squash recipe, easy weeknight dinner, vegetarian casserole, comfort food