A couple of weekends ago, I hosted my gym friends over my apartment for a Fall Fest party. One of the dishes I made was a butternut squash casserole. Due to high demand, here’s the recipe for it! With the addition of gnocchi and kale, this dish is comforting for a chilly fall day, but it still packs a nutritious punch.

Butternut Squash Casserole with gnocchi and kale

Butternut Squash Casserole with Gnocchi and Kale

Recipe adapted from The Food Network

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 medium butternut squash – peeled, seeded, cubed
  • 6 cloves garlic
  • 2 tablespoons oregano
  • 1/2 teaspoon crushed red pepper flakes
  • salt and pepper to taste
  • 2.5 cups of broth or water
  • 1 large bunch of kale, stemmed and roughly chopped
  • 2 packages of potato gnocchi (17.5 ounces each)
  • grated Parmesan cheese to taste

Directions

  1. Preheat the oven to 400 degrees.
  2. While the oven is heating, heat the olive oil in a large skillet over medium heat.
  3. Add the squash and cook, stirring, until slightly soft and golden, about 8 minutes.
  4. Add the garlic, oregano, red pepper flakes, and salt.
  5. Cook until the garlic is soft, about 2 more minutes.
  6. Add the broth or water to the skillet. When it starts to simmer, stir in the kale and cook until slightly wilted, about 2 minutes.
  7. Add the gnocchi and stir well. Cover and cook until the gnocchi are just tender, about 5 minutes.
  8. Transfer the contents to a casserole dish. Sprinkle with Parmesan and bake in the pre-heated oven for about 10-15 minutes or until golden and bubbly.

Butternut Squash Casserole with Gnocchi and Kale

Happy eating!
  1. I’m absolutely going to make this! I wonder if you can massage the kale instead of steaming? I’ll try that and let you know how it goes.

  2. I’m absolutely going to make this! I wonder if you can massage the kale instead of steaming? I’ll try that and let you know how it goes.

  3. Have you tried making this ahead of time? I’m wondering how it would keep if I made it the day before being served. I wonder if I could make it on Wednesday, and then just keep it in the casserole dish and pop it in the oven to re-heat on Thursday?

Leave a comment