Butternut Squash Casserole

Looking for the perfect autumn side dish? Our Butternut Squash Casserole has a classic autumn flavor foundation elevated by herbs, bacon, and Gouda cheese. Everyone will ask for seconds this time!


  • 3 pounds Butternut Squash, chopped
  • 3 Carrots, chopped
  • 2 tablespoons Olive Oil
  • 2 tablespoons Colden's Freakin' Greek Rub
  • 8 slices of Bacon
  • 2 Onions, sliced
  • 1 bunch of Kale, chopped
  • 2 tablespoons Salted Butter
  • 1 tablespoon Apple Cider Vinegar
  • 1 cup Gouda Cheese, shredded
  • 1/2 cup Roasted Almonds, chopped

Additional Items:

  • You’ll have great results with any of our Pellets, but our Chef Pick for this recipe is our Apple Pellets.
  • Enameled Cast Iron Skillet
  • 9” x 13” Baking Dish


    1. Preheat recteq to 400°F with an enameled cast iron skillet inside.

    2. In a 9" x 13" baking dish, mix in squash, carrots, sage, oil, and Colden's Freakin Greek Rub.
    3. Place in recteq and cook until squash and carrots are tender. While squash and carrots cook, cook bacon by placing it in skillet and cooking until crispy. Remove and let cool, then chop into large pieces and set aside.
    4. In bacon grease, add onions and cook until translucent. Add kale, butter, vinegar, and cook until kale is wilted. Add kale mixture to baking dish, mix in 3/4 of the cheese, and spread evenly. Top with remaining cheese and continue to cook 10-15 minutes. Garnish with almonds and serve.

Serving Suggestions:

This Butternut Squash Casserole is a beautiful harvest-season side to pair with any chicken, ham, or poultry main course. We suggest serving it with Smoked & Glazed Holiday Ham and Kung Pow Brussels Sprouts.