Cooking Instructions

• Preheat the oven to 400°F. In a 13-by-9-inch baking dish, toss together the butternut squash, parsnips, olive oil, sage, 2 teaspoons salt, 1 teaspoon pepper, and thyme. Bake until the squash and parsnips are tender, stirring every 20 minutes.
• Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 10 to 12 minutes. Transfer to a paper towel-lined plate and let cool before crumbling into large pieces.
• Add the onion to the bacon drippings and cook over medium heat, stirring, until softened and golden for 25 to 35 minutes. Add the kale, butter, vinegar, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper. Cover and cook until kale is wilted, about 1 to 2 minutes.
• Add the kale mixture and crumbled bacon to the butternut squash mixture and mix gently then spread into an even layer. Sprinkle with cheese.
• Bake until the cheese is melted, about 5 minutes. Sprinkle with almonds and garnish with sage and thyme leaves.