Mix a half cup panko with a half cup finely chopped pecans and spread on a baking sheet. Toast about 5 min at 350 and then check them. They should get dark and smell toasty but not burnt! Give them a mix and put them back in for a couple minutes if they're not toasty enough. Then dump them in a bowl and add 2tsp lemon zest, 1tsp oil, and a pinch of salt. Now the hard part is done and you can focus on your squash cutting skills.
So peel and seed and chop up a winter squash, any kind works! Toss with oil, salt pepper and a few sprinkles of thyme, and roast it at 400 for about a half hour. Meanwhile...
Bust out a skillet. Add a tablespoon of butter And 6 cloves of garlic! Cook that for less than a minute, then add some chopped kale to the pan and wilt it down. Add more butter if the pan starts getting dry.
Remove from heat, add the roasted squash in and mix it up. Top with the breadcrumbs and omg it's good.
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