Butternut Squash Casserole

Scaled for 8 portions · 9 steps

2 tbspextra virgin olive oil (divided)1large (3 1/2 pound) butternut squash (peeled, seeded, and diced into 3/4-inch cubes, divided (about 9 1/2 cups))2 tspminced fresh thyme (divided (rosemary works as well))2 cloveminced garlic (divided (about 2 tablespoons))0.5 tspkosher salt (divided)0.25 tspground black pepper (divided)340 gkale* (tough stems removed and chopped or torn into bite-sized pieces, divided (I used curly kale))1medium yellow onion (thinly sliced, divided)1 cuplow sodium vegetable stock or chicken stock (divided)1 cupfresh breadcrumbs** (or 3/4 cup panko breadcrumbs)0.5 cupfreshly grated Parmesan cheese1 tbspminced fresh sage0.5 tspkosher salt0.25 tspground nutmeg2 tbspmelted unsalted butter

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