Step 1

Preheat oven to 400 degrees and line a baking sheet with parchment or a silicone mat. Toss the squash with the oil and salt and spread it in a single layer on prepared pan. Roast 30 to 35 minutes or until tender and slightly caramelized. Begin the next step while the squash bakes. Keep oven on at 400 degrees.

Step 2

Preheat a large sauté pan over medium heat. Add the oil and onion to the pan. Stirring occasionally, cook 5 to 7 minutes or until softened.

Step 3

Add the sausage. Stirring occasionally, cook 3 to 5 minutes or until hot. Add the garlic and cook for an additional minute. Add the kale and cook 3 to 4 minutes or until kale is dark green and softened. Transfer mixture to a bowl and set aside.

Step 4

Fill a large pot with salted water. Cook pasta according to package instructions. Drain in a colander.

Step 5

Preheat the same pan used to saute the veggies over medium heat. Warm the milk in the microwave or separate sauce pan.

Step 6

Once the saute pan is hot, add the butter. As soon as the butter is melted whisk in the flour and cook 1 minute. Whisk in warm milk, salt, pepper, and nutmeg. Stirring, cook at a low simmer until slightly thickened, about 5 minutes. Remove from heat. Don't be concerned if a skin forms on top. Stirring again will smooth it out.

Step 7

Lightly oil a 9x13 casserole dish. Pour about 3/4 of the pasta into the dish. Add the kale mixture and squash. Pour béchamel over the top and carefully stir to combine. Depending on space, add some or all of the remaining pasta. Stir again so that everything is coated with sauce.

Step 8

Pulse the cubed bread in a high-speed blender or food processor until you have fairly uniform crumbs. Add olive oil and 1/2 teaspoon salt and pulse a few more times to combine. Sprinkle bread crumbs over the pasta and bake uncovered 20 to 25 minutes or until hot and slightly toasted on top.