Preheat the oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.

Slice the butternut squash into thin rounds, approximately 1/4 inch thick.

In a skillet over medium heat, sauté minced garlic in olive oil until fragrant. Add kale and cook until wilted (about 3 minutes).

In a bowl, mix heavy cream with salt and pepper. Stir in half of the cheddar cheese.

Layer half of the butternut squash in the baking dish followed by some salt and pepper, half of the sautéed kale, and half of the creamy mixture. Repeat layers.

Top with remaining cheddar and parmesan cheese. Bake for 30-35 minutes or until golden brown.