Butternut Squash Casserole with Gnocchi and Kale

A couple of weekends ago, I hosted my gym friends over my apartment for a Fall Fest party. One of the dishes I made was a butternut squash casserole. Due to high demand, here’s the recipe for it! With the addition of gnocchi and kale, this dish is comforting for a chilly fall day, but it still packs a nutritious punch.

Butternut Squash Casserole with gnocchi and kale

Butternut Squash Casserole with Gnocchi and Kale

Recipe adapted from The Food Network


  • 3 tablespoons extra virgin olive oil
  • 1 medium butternut squash – peeled, seeded, cubed
  • 6 cloves garlic
  • 2 tablespoons oregano
  • 1/2 teaspoon crushed red pepper flakes
  • salt and pepper to taste
  • 2.5 cups of broth or water
  • 1 large bunch of kale, stemmed and roughly chopped
  • 2 packages of potato gnocchi (17.5 ounces each)
  • grated Parmesan cheese to taste


  1. Preheat the oven to 400 degrees.
  2. While the oven is heating, heat the olive oil in a large skillet over medium heat.
  3. Add the squash and cook, stirring, until slightly soft and golden, about 8 minutes.
  4. Add the garlic, oregano, red pepper flakes, and salt.
  5. Cook until the garlic is soft, about 2 more minutes.
  6. Add the broth or water to the skillet. When it starts to simmer, stir in the kale and cook until slightly wilted, about 2 minutes.
  7. Add the gnocchi and stir well. Cover and cook until the gnocchi are just tender, about 5 minutes.
  8. Transfer the contents to a casserole dish. Sprinkle with Parmesan and bake in the pre-heated oven for about 10-15 minutes or until golden and bubbly.

Butternut Squash Casserole with Gnocchi and Kale

Happy eating!