Butternut Squash, Apple and Kale Dressing

1. Preheat oven to 375 F. Toss squash with 1/3 of the oil. Spread squash onto an 8×11 inch rimmed baking sheet and roast until tender when pierced with a fork, about 15 minutes. Remove from oven and set aside. Lower the oven temperature to 350 F.
2. Meanwhile, heat the remaining 2/3 of the oil in a large frying pan over medium heat. Cook apples, onion, garlic and celery, stirring often, until softened and starting to brown. Sprinkle with salt and transfer to a large mixing bowl.
3. Add bread cubes, roasted squash, kale, broth, sage and nutmeg into the bowl. Toss gently to combine. Transfer to a greased 9 x 13 inch baking dish.
4. Bake at 350 F for an hour. The top should be toasted and crispy.