Preheat oven to 425°F (220°C). Toss squash, carrots, and Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet in a single layer.

Arrange vegetables cut-side down to encourage browning.

Roast until edges are caramelized and centers are tender, about 20–25 minutes. Remove from oven and let cool slightly.

If you’re short on time, sauté halved Brussels sprouts and diced squash in a skillet over medium-high heat until caramelized.

In a large skillet, sauté onion in a splash of oil until translucent. Add garlic, then kale; pour in 1/4 cup broth and cover to steam for 3–4 minutes until tender.

Removing excess liquid from wilted greens prevents a watery casserole.

Lower heat and add cream (or Greek yogurt/cashew cream) to the skillet with mustard, lemon zest, smoked paprika, and remaining broth. Warm gently and stir until smooth. Adjust seasoning.

If using yogurt, temper by stirring a spoonful of warm liquid into the yogurt before adding to the pan.

Fold roasted vegetables into the sauce, then add wilted greens and most of the herbs. Transfer into a greased 9x13-inch baking dish.

Top with panko mixed with parmesan and a drizzle of olive oil.

Want extra crunch? Scatter pumpkin seeds on top before baking.

Bake at 375°F (190°C) for 15–20 minutes until edges bubble and topping is golden.

If the topping browns too quickly, tent loosely with foil.

Remove, let rest 5 minutes, then sprinkle remaining herbs and a squeeze of lemon juice.