Cheesy Delicata Squash and Kale Casserole
['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']
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.
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.
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.
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.
Drain raisins. Add kale, squash, and raisins to remaining panko mixture in large bowl and toss to combine.
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.
Bake casserole until mozzarella is melted and browned in spots and edges are bubbling, 12–15 minutes. Let cool slightly before serving.
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