CHEESY BUTTERNUT SQUASH CASSEROLE

1hr · 8 servings Equipment ▢ 10.75 x 7.5-inch Staub Ceramic Baking Dish Ingredients ▢4 Tbsp. extra-virgin oive oil, divided ▢1 medium yellow onion, finely chopped ▢5 garlic cloves, minced ▢¼ to ½ tsp. crushed red pepper flakes (depending on desired level of heat) ▢1 bunch lacinato kale, stems and ribs removed, chopped ▢1 cup heavy cream ▢⅓ cup, plus 2 Tbsp. grated Parmesan cheese, divided ▢1 Tbsp. Dijon mustard ▢1 Tbsp. fresh thyme leaves ▢¾ tsp. kosher salt ▢½ tsp. black pepper ▢2 lbs. peeled and cubed butternut squash ▢½ cup shredded Gruyere or gouda cheese ▢2 cups torn or roughly chopped sourdough bread ▢⅓ cup finely chopped walnuts Instructions Preheat oven to 425ºF. Heat 2 Tbsp. olive oil in a large sauté pan over medium heat. Once hot, add onion; cook for 7 to