Preheat oven to 375F. Grab a large pot/dutch oven and place on the stove top over medium heat.

Add the diced bacon and cook until bacon is crisp. Remove to a paper towel lined plate.

Add the diced onion, garlic, thyme, and sage to the bacon fat.

Cook until onion starts to get tender. Roughly 5 minutes.

Add the kale and cook 5 minutes or until lightly wilted.

Remove the kale and onion mixture to a bowl.

Add 1 tablespoon of butter to the pot along with the cubed butternut squash.

Cook for 5 minutes to lightly brown the outside and start to cook.

Remove the squash and add to the kale mixture. Toss to combine.

Spoon into a 9x13 oven safe baking dish. Spread into an even layer.

Cover with foil and bake 20-30 minutes or until the squash is tender.

While the casserole is baking, combine the panko, parmesan cheese, and 2 tablespoons melted butter in a small bowl.

Mix to coat the crumbs. Set aside.

When the squash is tender, remove the dish from the oven.

Remove the foil and sprinkle the panko mixture over the baked casserole.

Bake in the oven 5-10 minutes or until the breadcrumbs are toasted and golden brown.

Remove from the oven and sprinkle with cooked bacon.

Serve warm. Enjoy!