Recipe Details

Bye bye, pumpkin. See ya, acorn squash. It's time for butternut squash to claim its rightful place on autumnal dinner tables.

Ingredients

• Nonstick cooking spray

• 1/2 lb. 

  thick-cut bacon, sliced 1" thick

• 1 

  (2-lb.) butternut squash, peeled, seeded, and cut into 1" pieces

• 1 

  medium yellow onion, finely chopped

• 1 

  leek, halved and sliced 1/2" thick

• 3 c. 

  roughly chopped kale (from about 1 bunch)

• 2 

  cloves garlic, thinly sliced

• 2 tbsp. 

  chopped fresh sage

• 2 tbsp. 

  fresh thyme leaves

• 2 tsp. 

  kosher salt

• 1 tsp. 

  freshly ground black pepper

• 1 c. 

  fresh or preshredded shredded mozzarella

• 1 c. 

  shredded sharp white cheddar

• 1/2 c. 

  panko bread crumbs

• 1 tbsp. 

  dried Italian seasoning

• 1 tbsp. 

  extra-virgin olive oil

Description

1. Step 1Preheat oven to 400°. Coat a 13"-by-9" baking dish with nonstick spray.
2. Step 2In a medium skillet over medium heat, cook bacon, stirring occasionally, until crisp, about 5 minutes.
3. Step 3Transfer bacon and 2 tablespoons bacon fat to a large bowl. Discard remaining bacon fat or save for another use. Add squash, onion, leek, kale, garlic, sage, thyme, salt, and black pepper to bowl. Toss to combine.
4. Step 4Arrange vegetable mixture in an even layer in prepared dish. Bake until a knife easily inserts into squash, about 30 minutes.
5. Step 5Top casserole with mozzarella and cheddar in an even layer. In a small bowl, mix panko, Italian seasoning, and oil, then sprinkle over cheese.
6. Step 6Continue to bake until cheese is melted and bread crumbs are golden brown, 10 to 15 minutes more.