Heat the Oven: Position a baking rack in the middle of the oven and preheat to 425º F.  Grease a large casserole dish with avocado oil cooking spray and set aside.

Prep the Squash: Cut off the bottom and the stem, then peel the skin with a veggie peeler, going over each area twice until you reach the golden meat below (wear disposable gloves to prevent skin irritation). Stand the squash on the end and cut it in half lengthwise. Remove and discard the seeds before chopping the squash into ½” pieces. Add the cut squash to a large mixing bowl.

Make the Casserole: Add the bacon to the butternut squash, tearing it into pieces as you go (keep your gloves on). Add the chopped parsley, minced garlic, 1 tablespoon of avocado oil, cumin, and ginger. Thoroughly toss with your hands until well combined, then discard the gloves. Pour the mixture into the greased casserole dish and drizzle with the chicken broth. Cook until the squash is easily pierced with a fork, about 25-30 minutes.

Prep the Kale Topping: While the squash roasts, wash the kale and remove the stems. Tear the leaves into small pieces and add to a large, clean mixing bowl. Add the pumpkin seeds and hemp seeds and drizzle with the remaining tablespoon of avocado oil. Toss the mixture with your hands until the leaves are evenly coated in oil. Set aside until the squash is cooked.

Cook the Kale: Once fork tender, carefully remove the butternut squash casserole from the oven. Reduce the heat to 350° F and leave the oven door open to cool while you do this next step. Carefully add the kale mixture on top of the squash and stir with a large spoon until combined. Return to the oven and bake for about 8-10 minutes or until the kale wilts and forms crispy edges. Watch that the kale doesn’t burn. Garnish with freshly grated Parmigiano-Reggiano if desired, and serve warm.

Storage: Cover leftovers in the casserole dish and refrigerate for up to 5 days.