Delish editors handpick every product we feature. We may earn commission from the links on this page.

Bye bye, pumpkin. See ya, acorn squash. It's time for butternut squash to claim its rightful place on autumnal dinner tables. This savory casserole is packed with bacon and two types of cheese (mozzarella and cheddar, thank you very much) and just enough kale to lend the dish a healthy-ish twist. Equally versatile as a side dish or a main, this butternut squash casserole is a hearty, easy, and delicious way to eat your veggies. We like it served alongside roast chicken or grilled steak for a weeknight dinner. (Top leftovers with a fried egg for an easy lunch.)

The good news is that this casserole isn't just great for regular dinners—it fits the bill for your Thanksgiving feast and will be right at home nestled between a sweet potato casserole, green bean casserole, and cranberry sauce. 

Pro tip: Cutting butternut squash is easier with a little know-how. For easy (and safer) prep, break it down into smaller pieces. First, lay the squash on the cutting board and use a sharp, heavy knife to cut between the long section of the vegetable and its bulbous, bottom end. Peel each section, then halve the bottom and scoop out the seeds. Now it's ready to cut into 1" pieces.

P.S. For a vegetarian version of this casserole, simply leave the bacon out.

thick-cut bacon, sliced 1" thick

(2-lb.) butternut squash, peeled, seeded, and cut into 1" pieces

medium yellow onion, finely chopped

leek, halved and sliced 1/2" thick

roughly chopped kale (from about 1 bunch)

fresh or preshredded shredded mozzarella