Butternut Squash Casserole - Chelsea L Allard

Ingredients

• 2 to 2 1/2 pounds butternut squash, peeled, deseeded, and chopped to ½” pieces
• 1 pound turkey bacon
• 1/2 cup fresh flat-leaf parsley, finely chopped
• 2 large garlic cloves, minced (about 1 tablespoon)
• 2 tablespoons avocado oil, divided
• 2 teaspoons ground cumin
• 1 1/2 teaspoons ground ginger
• ¼ cup low-sodium chicken broth
• 1 large bunch lacinato kale
• ¼ cup hemp seeds
• ¼ cup pumpkin seeds
• GARNISH (Optional):
• Parmigiano-Reggiano, freshly grated