Lee, thanks so much for sharing your feedback! I’m glad you enjoyed this (minus the cornmeal), and I bet next time without, it will be just perfect for you :)
This is absolutely delicious! I will definitely make this again, I used Panko because that is what I had on hand. Next time I will reduce the salt by half as well.
I thought this was great healthy dish. Followed recipe but at last minute decided to thrown in some cooked brown rice and left over turkey to make it a complete meal. Was good second night also! Thanks
This was SOOOO delicious! I was truly surprised how good it is – I dont usually write reviews, but I had to for this one. I added chicken andouille when I added the topping, and I used dried herbs – it was still amazing!!
I just made this recipe now !! I made a very small serving for myself .. I’m the only vegetarian in my place.. I added cranberries & apples with roasted pine nuts on top of breadcrumbs !! My husband said it smells great
I just made this tonight and it was absolutely delicious. I actually used both rosemary and thyme and used more like a cup + of Parmesan. Next time I think I’ll not add salt to the topping just because the breadcrumbs that I use has salt already. This is a keeper for sure!
Hi Erin, Thanks for this great recipe. I’m a city dweller with a small, but workable kitchen, and am always on the hunt for quick, delicious homemade meals so this satisfied all my requirements. Love your make ahead, make in batches instructions, and your mission to save time and dishes. I bought the squash awhile ago so wanted to try something new with it.
I made this last night and without the topping; It looked pretty as is. Will save adding the topping for colder months. It smelled wonderful as it cooked. I skipped the rosemary and onions, didn’t have on hand, cut down on the garlic, cut in an apple for some sweetness and dusted with cinnamon. Done. It’ll make a nice ready- to- heat side to dinners.
Delicious! Added a little longer in the oven (probably cut my squash a little more than 3/4 inches) with some bacon for Friendsgiving. Devoured in 30 minutes.
I had butternut squash and kale to use up so I made this. OH MY GOODNESS it is so yummy !! I will be making this many times, including Thanksgiving!! So easy to make! Thanks for a great recipe!! I rarely leave comments but had to for this recipe.
This sounds wonderful and I plan to make this for Thanksgiving. Serving 24 so tripling the recipe. Do you think it will be as good if I roast instead of sautéed the butternut squash mixture prior to baking?
Very excited to try making this recipe—I actually think I can get my family to try it! It’s my 1st time trying cooking with the fresh herbs and kale. One question I had was in the ingredient list it calls for 2 teaspoons of fresh thyme (or rosemary), but under the method instructions on step 2 it says “tablespoon”. I don’t want to overdo or undo the spices. Which is the correct amount—teaspoons or tablespoons?
Made this today for Thanksgiving & it was delicious (as all Erin’s recipes are)! I substituted fresh rosemary for thyme & about a dozen and a half partially pre-boiled brussel sprouts for the kale. I prepared two 8 x 8 dishes instead of the 9 x13 dish as I had to consider oven space and amount of guests for dinner & it worked out fantastic. I look forward to the leftovers with the suggestions provided by Erin :-)
I made this for a bbq and it was a huge hit. Such a simple dish that is both delicious and healthy. I used fresh pumpkin because that’s what I had on hand. I also subbed crushed saltines for the breadcrumbs since I was out of that and panko. It still turned out beautifully and is a testament to how flexible and forgiving this recipe is. I’ll definitely be making this again.
haha my sister used to want to live on a farm … and now she lives in NYC and is pretty much the ultimate city person!
Love the sound of this casserole – especially that crumble topping!
I just love this! I have some butternut squash and it is destined to be made into this beautiful casserole!
Lee, thanks so much for sharing your feedback! I’m glad you enjoyed this (minus the cornmeal), and I bet next time without, it will be just perfect for you :)
This is absolutely delicious! I will definitely make this again, I used Panko because that is what I had on hand. Next time I will reduce the salt by half as well.
Charlene, I’m so happy you enjoyed it, thank you for sharing!
I thought this was great healthy dish. Followed recipe but at last minute decided to thrown in some cooked brown rice and left over turkey to make it a complete meal. Was good second night also! Thanks
I’m so happy that you enjoyed it, Joan! Thank you for sharing this kind review!
Looks delish! Any idea if this would freeze well? Stocking the freezer for postpartum!
Definitely, Emily! I hope you enjoy it!
This was SOOOO delicious! I was truly surprised how good it is – I dont usually write reviews, but I had to for this one. I added chicken andouille when I added the topping, and I used dried herbs – it was still amazing!!
Hi Sonja! So glad you enjoyed the recipe! Thank you for this kind review!
I just made this recipe now !! I made a very small serving for myself .. I’m the only vegetarian in my place.. I added cranberries & apples with roasted pine nuts on top of breadcrumbs !! My husband said it smells great
Hi Lisa! Hope you enjoyed it!
Absolutely delicious!
Hi Donna! So glad you enjoyed the recipe! Thank you for this kind review!
I just made this tonight and it was absolutely delicious. I actually used both rosemary and thyme and used more like a cup + of Parmesan. Next time I think I’ll not add salt to the topping just because the breadcrumbs that I use has salt already. This is a keeper for sure!
Hi Erin! So glad you enjoyed the recipe! Thank you for this kind review!
Hi Erin, Thanks for this great recipe. I’m a city dweller with a small, but workable kitchen, and am always on the hunt for quick, delicious homemade meals so this satisfied all my requirements. Love your make ahead, make in batches instructions, and your mission to save time and dishes. I bought the squash awhile ago so wanted to try something new with it.
I made this last night and without the topping; It looked pretty as is. Will save adding the topping for colder months. It smelled wonderful as it cooked. I skipped the rosemary and onions, didn’t have on hand, cut down on the garlic, cut in an apple for some sweetness and dusted with cinnamon. Done. It’ll make a nice ready- to- heat side to dinners.
Thank you!!
Hi Connie! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious! Added a little longer in the oven (probably cut my squash a little more than 3/4 inches) with some bacon for Friendsgiving. Devoured in 30 minutes.
Hi Cameron! So glad you enjoyed the recipe! Thank you for this kind review!
I had butternut squash and kale to use up so I made this. OH MY GOODNESS it is so yummy !! I will be making this many times, including Thanksgiving!! So easy to make! Thanks for a great recipe!! I rarely leave comments but had to for this recipe.
Hi Meg! So glad you enjoyed the recipe! Thank you for this kind review!
Hi.. plan to make this soon. Can you make ahead of time? Just wondering what the best way to do this is. Thanks!
Hi Jen! In the blog post under the section “Make Ahead Tips” will give you all the details on how to do this! ENJOY!
This sounds wonderful and I plan to make this for Thanksgiving. Serving 24 so tripling the recipe. Do you think it will be as good if I roast instead of sautéed the butternut squash mixture prior to baking?
Hi Shari! I’ve only tested the recipe as written, but it might work. If you decide to experiment, let me know how it goes!
What size baking dish do you use for 1x of the recipe?
Anne, I use a regular halfsheet – 11×17. If your squash is particularly large, spread it onto 2 sheets.
Very excited to try making this recipe—I actually think I can get my family to try it! It’s my 1st time trying cooking with the fresh herbs and kale. One question I had was in the ingredient list it calls for 2 teaspoons of fresh thyme (or rosemary), but under the method instructions on step 2 it says “tablespoon”. I don’t want to overdo or undo the spices. Which is the correct amount—teaspoons or tablespoons?
Hi! Directions call for 1/2 tablespoon, which is the same as the 1 1/2 teaspoons. So add 1 1/2 teaspoons to start, then the rest to finish.
Delicious-my husband loved it! Only missing sage so I used some herbs d’provence in the topping-absolutely delicious and healthy meal!
Glad to hear you enjoyed it, Gabrielle!
Made this today for Thanksgiving & it was delicious (as all Erin’s recipes are)! I substituted fresh rosemary for thyme & about a dozen and a half partially pre-boiled brussel sprouts for the kale. I prepared two 8 x 8 dishes instead of the 9 x13 dish as I had to consider oven space and amount of guests for dinner & it worked out fantastic. I look forward to the leftovers with the suggestions provided by Erin :-)
Makes me so happy to hear, thank you Cheryl!
I made this for a bbq and it was a huge hit. Such a simple dish that is both delicious and healthy. I used fresh pumpkin because that’s what I had on hand. I also subbed crushed saltines for the breadcrumbs since I was out of that and panko. It still turned out beautifully and is a testament to how flexible and forgiving this recipe is. I’ll definitely be making this again.
So glad it turned out for you, Kevin! Thank you!
If freezing, should the casserole be cooked before or after freezing?
Thank you!
Hi Peggy! I’d cook then freeze. Enjoy!