Butternut Squash Casserole Recipe - Prudent Produce | Prudent Produce

Ingredients

• For the Butternut Squash Filling:
• 2 tablespoons extra virgin olive oil divided
• 1 large (3 1/2 pound) butternut squash peeled, seeded, and diced into 3/4-inch cubes, divided (about 9 1/2 cups)
• 2 teaspoons minced fresh thyme divided (rosemary works as well)
• 2 cloves minced garlic divided (about 2 tablespoons)
• 1/2 teaspoon kosher salt divided
• ¼ teaspoon black pepper divided
• 12 ounces kale* tough stems removed and chopped or torn into bite-sized pieces, divided (I used curly kale)
• 1 medium yellow onion thinly sliced, divided
• 1 cup low sodium vegetable stock or chicken stock divided
• For the Topping:
• 1 cup fresh breadcrumbs** or 3/4 cup panko breadcrumbs
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon minced fresh sage
• 1/2 teaspoon kosher salt
• ¼ teaspoon ground nutmeg
• 2 tablespoons melted unsalted butter