Prep Time50 minutes
Cook Time70 minutes
Total Time105 minutes
Leftovers: Store in an airtight container in the refrigerator for 3-4 days. Reheat on a baking tray at 350°F (180°C) for 12-15 minutes.
Make ahead: Prepare as directed, assemble the casserole, but refrigerate, don't bake it. The next day, continue baking as directed, but add another 5-10 minutes to the baking time (before adding kale, cheese and pecans).
If you're pressed for time, consider buying pre-cut butternut squash. I would recommend fresh, not frozen, as frozen butternut squash tends to bake softer than fresh squash.