Active Time

　　35 minutes

　　Total Time

　　45 minutes

　　Thinly sliced squash and kale (plus plenty of ricotta cheese) combine in this lasagna-like casserole that's perfect for a hearty winter dinner. Quick-pickled raisins and nutty hazelnuts add brightness and crunch.

　　

Ingredients

4 servings

　　1/2 cup apple cider vinegar

　　1 cup golden raisins

　　1 large delicata squash (about 2 1/2 pounds), cut into 1/4" half-moons

　　5 sprigs thyme

　　3 garlic cloves

　　4 tablespoons extra-virgin olive oil, divided, plus more for pan

　　1 3/4 teaspoons kosher salt, divided

　　1 teaspoon freshly ground black pepper

　　1/2 cup hazelnuts, coarsely chopped

　　8 ounces ricotta

　　3/4 cup heavy cream

　　8 ounces low-moisture shredded mozzarella, divided

　　1/2 cup panko (Japanese breadcrumbs)

　　1/2 bunch (about 6 ounces) Tuscan kale, stemmed, thinly sliced

　　

Special Equipment

A 2-quart baking dish

　　

Step 1

Preheat oven to 450°F. Bring vinegar and 1/3 cup water to a simmer in a small pot. Remove from heat. Add raisins, cover, and let sit until ready to use.

　　

Step 2

Divide squash, thyme, and garlic between 2 rimmed baking sheets; arrange in a single layer. Toss with 2 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Roast 12 minutes. Toss, then add hazelnuts to 1 section of 1 sheet. Continue to roast until hazelnuts are toasted and browned and squash is tender and cooked through, about 6 minutes more.

　　

Step 3

Whisk ricotta and cream in a medium bowl until smooth. Add 6 oz. mozzarella, 3/4 tsp. salt, and remaining 1/2 tsp. pepper and whisk to combine. Remove thyme leaves from stems and add to cheese mixture. Coarsely chop garlic, add to cheese mixture, and stir to combine.

　　

Step 4

Transfer hazelnuts to a large bowl. Add panko, 2 Tbsp. oil, and remaining 1/2 tsp. salt and toss to combine. Set aside 1/4 cup panko mixture.

　　

Step 5

Drain raisins. Add kale, squash, and raisins to remaining panko mixture in large bowl and toss to combine.

　　

Step 6

Grease 2-qt. baking dish with oil. Add half of squash mixture, then dollop with half of cheese mixture. Top with remaining squash mixture, then dollop with remaining cheese mixture. Top with remaining 2 oz. mozzarella and reserved 1/4 cup panko.

　　

Step 7

Bake casserole until mozzarella is melted and browned in spots and edges are bubbling, 12–15 minutes. Let cool slightly before serving.