Preheat oven to 375F. In a large pot or Dutch oven, over medium heat, add the diced bacon.

Cook the bacon until crisp. Remove to a paper towel lined plate to drain.

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

Cook for 5 minutes or until onion starts to get tender. 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 and cubed squash to the pot.

Cook for 5 minutes so the squash starts to cook and the outside of the cubes start to brown.

Turn off the heat and add the kale mixture to the squash. Toss to combine.

Spread mixture into a 9x13 oven safe baking dish. 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 cooked and tender, remove the foil and sprinkle the panko mixture over the top of the casserole.

Return to the oven and bake for 5-10 minutes or until the breadcrumbs are toasted and golden brown.

Remove from the oven and sprinkle with cooked bacon. Enjoy!