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!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish.

Step 2

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.

Step 3

Meanwhile, blanch the chopped kale in boiling water for 2 minutes, then drain and squeeze out excess water. Set aside.

Step 4

In a medium saucepan, heat 2 tablespoons of butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.

Step 5

Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.

Step 6

Gradually pour in the milk while continuing to whisk. Cook for 3-4 minutes until the mixture thickens.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Drizzle the remaining tablespoon of olive oil over the breadcrumbs to help them crisp up during baking.

Step 11

Bake the casserole in the oven for 25-30 minutes, or until the top is golden brown and bubbling.

Step 12

Allow the casserole to cool for 5 minutes before serving. Enjoy your Green and Gold Casserole!

Nutrition Facts

Serving size	1751.9 grams (1751.9g)

Amount per serving	% Daily Value*
Calories	2532

Total Fat 151.10g	194%
Saturated Fat 79.50g	398%
Polyunsaturated Fat 4.00g
Cholesterol 379mg	126%
Sodium 7131mg	310%
Total Carbohydrate 200.00g	73%
Dietary Fiber 31.00g	111%
Total Sugars 41.70g
Protein 117.80g	236%

Vitamin D 214IU	1068%
Calcium 3238mg	249%
Iron 16mg	87%
Potassium 3256mg	69%

*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.

Source of Calories

Fat: 51.7%

Protein: 17.9%

Carbs: 30.4%