Green and Gold Casserole
Brighten up your table with the wholesome and vibrant Green and Gold Casserole! This hearty dish combines the earthy flavors of roasted butternut squash and broccoli with nutrient-packed kale, lovingly tossed in a creamy, cheesy sauce made with sharp cheddar and parmesan. Topped with golden, crisp breadcrumbs and infused with aromatic garlic and thyme, this baked casserole offers a nutritious and indulgent balance. Perfect as a vegetarian main or a flavorful side dish, it’s an irresistible crowd-pleaser for family dinners, potlucks, or holiday gatherings. With its vibrant colors and comforting textures, this casserole is a feast for both the eyes and the taste buds!
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Recipe Information
Ingredients
- 4 cups butternut squash, peeled and cubed
- 3 cups kale, stems removed and roughly chopped
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 2 cups sharp cheddar cheese, shredded
- 0.5 cups parmesan cheese, grated
- 2 garlic cloves, minced
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 cup bread crumbs
- 1 teaspoon dried thyme
- 0.5 cup vegetable broth
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish.
Place the butternut squash cubes and broccoli florets on a baking sheet. Drizzle with 1 tablespoon of olive oil and half a teaspoon of salt. Toss to coat evenly. Roast in the preheated oven for 20 minutes, stirring halfway through, until tender and slightly caramelized.
Meanwhile, blanch the chopped kale in boiling water for 2 minutes, then drain and squeeze out excess water. Set aside.
In a medium saucepan, heat 2 tablespoons of butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually pour in the milk while continuing to whisk. Cook for 3-4 minutes until the mixture thickens.
Remove the saucepan from the heat. Stir in 1.5 cups of cheddar cheese, all the parmesan, the remaining teaspoon of salt, black pepper, and thyme. Mix until smooth.
In a large bowl, combine the roasted squash, broccoli, blanched kale, and vegetable broth. Pour the cheese sauce over the vegetables and stir until evenly coated.
Transfer the mixture to the prepared casserole dish, spreading it out evenly. Sprinkle the top with the remaining 0.5 cups of cheddar cheese and the bread crumbs.
Drizzle the remaining tablespoon of olive oil over the breadcrumbs to help them crisp up during baking.
Bake the casserole in the oven for 25-30 minutes, or until the top is golden brown and bubbling.
Allow the casserole to cool for 5 minutes before serving. Enjoy your Green and Gold Casserole!
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 1099 mg | 48% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.5 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 504 mg | 39% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 473 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
