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Make the sauce. Prepare our Butternut Squash Pasta Sauce. You can do this ahead, and you’ll need about half of the recipe. (Save the other half for pasta!) Preheat the oven to 375°F.
Sauté aromatics and kale in a large skillet. Add olive oil to a 9- to 10-inch oven-proof skillet. Bring to medium heat, then add the shallots and garlic, sautéing until fragrant. If using sage, sauté it with the shallots and garlic. Add red pepper flakes and sauté for an additional minute, then add kale and wilt for 2 minutes.
Assemble. Drain the white beans, then add them to the pan, along with 2 cups of the butternut sauce. Stir. Season with salt and pepper, then top with burrata cheese and pecorino. If desired, add grated nutmeg into the mixture or sprinkle pangrattato over top.
Bake. Bring the pan to a simmer over medium heat, then transfer to the oven to bake for 20 minutes, or until cheese is melty and golden. If desired, turn the broiler on at the end to brown the top.
Serve. Garnish with fresh basil. Serve in bowls with warm, crusty bread.