serves 4-6 as a side dish, 2 as a main dish
1 small/medium butternut squash or two acorn squashes
1 bunch fresh (or 10 oz frozen) kale, chopped into bite-size pieces
4 slices bacon, diced
1 clove garlic, minced
3 tbsp butter
1/4 cup panko breadcrumbs
1/4 cup fresh-grated parmesan cheese
salt + pepper
hot pepper sauce (Frank’s, or Tabasco, etc)
Preheat your oven to 350 degrees and line a cookie sheet with parchment paper. Carefully slice the squash in half, scoop out the seeds, and lay the halves cut-side down on the sheet. Roast for 35-45 minutes, or until very tender.
While the squash is roasting, bring a pot of water to a boil. Boil the chopped kale for 5-8 minutes, or until tender and still bright green. Drain well.
Cook the bacon, stirring often, and when it’s almost done, add the garlic and kale. Cook together until garlic is fragrant and bacon is crisp.
When the squash is done, scoop out the flesh and remove to a bowl. Add the egg, 2 Tbsp butter, salt, pepper, and hot sauce to taste, and half (2Tbsp) of the parmesan cheese. Mash until smooth, then add the kale mixture. Stir to combine and move to a small baking dish.
Increase the oven temperature to 400 degrees.
Melt the remaining 1Tbsp butter and combine with breadcrumbs. Sprinkle on top of the veggies and top with the rest of the parmesan. Bake for 25-35 minutes, or until the top is golden brown and casserole is hot and bubbly.