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Cheesy Delicata Squash and Kale Casserole

This cheesy delicata squash and kale bake is a sophisticated vegetarian main course that celebrates the natural sweetness of autumn produce. The delicata squash is roasted until tender and paired with earthy Tuscan kale and plump, vinegar-soaked raisins for a perfect balance of flavours. Unlike other squashes, the skin on the delicata variety is delicate and entirely edible, making preparation quick and simple for a busy weeknight.

Wrapped in a luxurious blend of ricotta, double cream, and toasted hazelnuts, this heart-healthy dish offers a wonderful contrast of textures. The crunchy panko topping provides a satisfying finish, making it an excellent choice for a comforting family dinner or a meat-free Sunday lunch. Serve it alongside some crusty sourdough bread to soak up the creamy cheese sauce.

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Ingredients for Cheesy Delicata Squash and Kale Casserole

  • 120ml apple cider vinegar

  • 240ml golden raisins

  • 1 large delicata squash (about 1.1kg), cut into 1/4" half-moons

  • 5 sprigs thyme

  • 3 garlic cloves

  • 60ml extra-virgin olive oil, divided, plus more for pan

  • 1 3/4 teaspoons kosher salt, divided

  • 1 teaspoon freshly ground black pepper

  • 80g hazelnuts, coarsely chopped

  • 230g ricotta

  • 180ml double cream

  • 230g low-moisture shredded mozzarella, divided

  • 60g panko (Japanese breadcrumbs)

  • 1/2 bunch (about 170g ) Tuscan kale, stemmed, thinly sliced

  • A 2-quart baking dish

Preheat oven to 232°C. Bring vinegar and 80ml water to a simmer in a small pot. Remove from heat. Add raisins, cover, and let sit until ready to use.

Divide squash, thyme, and garlic between 2 rimmed baking sheets; arrange in a single layer. Toss with 2 tablespoons oil, 1/2 teaspoons salt, and 1/2 teaspoons pepper. Roast 12 minutes. Toss, then add hazelnuts to 1 section of 1 sheet. Continue to roast until hazelnuts are toasted and browned and squash is tender and cooked through, about 6 minutes more.

Whisk ricotta and cream in a medium bowl until smooth. Add 170g mozzarella, 3/4 teaspoons salt, and remaining 1/2 teaspoons pepper and whisk to combine. Remove thyme leaves from stems and add to cheese mixture. Coarsely chop garlic, add to cheese mixture, and stir to combine.

Transfer hazelnuts to a large bowl. Add panko, 2 tablespoons oil, and remaining 1/2 teaspoons salt and toss to combine. Set aside 1/4 cup panko mixture.

Drain raisins. Add kale, squash, and raisins to remaining panko mixture in large bowl and toss to combine.

Grease 2-qt. baking dish with oil. Add half of squash mixture, then dollop with half of cheese mixture. Top with remaining squash mixture, then dollop with remaining cheese mixture. Top with remaining 60g mozzarella and reserved 40g panko.

Bake casserole until mozzarella is melted and browned in spots and edges are bubbling, 12–15 minutes. Let cool slightly before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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