I haven't used kale much because I usually have collards from my plants and don't really need to substitute kale. And, I do use collards in my yellow squash and zucchini casseroles from time to time.
Baked butternut squash with cinnamon and nutmeg is awesome.
But, I prefer it mashed with butter, salt & pepper, 1/2 and 1/2. Put that under some Osso Bucco with a splash of balsamic honey glaze. Some sauteed or roasted asparagus on the side with olive oil, garlic, salt & pepper, and a little of the glaze drizzled over the top once they get hot and tell me it sucks.
