Cheesy Delicata Squash and Kale Casserole
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
Meets Patient’s editorial guidelines
- DownloadDownload
- Share
- Language
- Discussion
- Audio Version
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.
In this article:
Video picks
Continue reading below
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
How to make Cheesy Delicata Squash and Kale Casserole
Back to contentsPreheat 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

Ask, share, connect.
Browse discussions, ask questions, and share experiences across hundreds of health topics.

Feeling unwell?
Assess your symptoms online for free
Sign up to the Patient newsletter
Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.
By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.