Butternut Squash Casserole

Bahan-bahan (8 porsi)

• 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)
• 1/4 teaspoon ground 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)
• 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
• 1/4 teaspoon ground nutmeg
• 2 tablespoons melted unsalted butter