Can I make this dairy-free?

Yes use coconut milk for the filling and plant-based butter or margarine on top.

Can I use a spice cake mix instead?

Absolutely! It adds even more cozy fall flavor.

Yes bake the day before, refrigerate, and warm gently before serving.

A rich, comforting casserole made with tender butternut squash, creamy kale filling, and a golden sourdough walnut topping.

Units Scale

Cook Mode Prevent your screen from going dark

Preheat oven to 425ºF.
Heat 2 Tbsp. olive oil in a large sauté pan over medium heat. Add onion and cook for 7 to 8 minutes, until soft.
Stir in garlic and red pepper flakes; cook 2 more minutes.
Add kale and cook until softened, about 2 to 3 minutes.
Stir in heavy cream, 1/3 cup Parmesan, Dijon mustard, thyme, salt, and pepper; simmer until thickened, about 3 to 5 minutes.
Arrange butternut squash in a greased 3-quart baking dish. Pour kale mixture over squash and stir to combine.
Scatter Gruyere cheese over top.
Cover with foil and bake for 30 minutes, or until squash is nearly fork-tender. If needed, bake an extra 10 minutes.
Meanwhile, in a bowl, combine sourdough, walnuts, remaining 2 Tbsp. Parmesan, 2 Tbsp. olive oil, and a pinch of salt.
Remove casserole from oven and discard foil. Top with sourdough mixture.
Bake uncovered for 20 more minutes, until squash is tender and filling is thickened.
Let stand 5 to 10 minutes before serving.

For extra crunch, toast the walnut-bread topping separately and add before serving.