• prep: 35 min
• cook: 45 min
• total: 1 hr 20 min

servings:

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.

• 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
• A 2-quart baking dish

Click Here For Step-By-Step Instructions