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Preheat your oven to 400° F. Add chopped squash or sweet potato to a 9×13 inch baking pan or casserole dish and generously coat or spray with avocado oil. Mix in the minced garlic and sprinkle with sea salt and pepper. Bake for 30 minutes, tossing halfway through, until the squash/potato is soft and caramelized.
While your sweet potato or squash is roasting, cook your ground Italian chicken sausage in a separate stovetop skillet over medium heat until browned. Add in your chopped kale and continue to cook until the kale is wilted and the meat is completely cooked through. Set aside until ready to use.
Add the eggs, cottage cheese, garlic powder and sea salt to a blender and mix until texture is creamy and well combined.
Once your squash or sweet potato is done baking, remove from the pan from the oven and immediately reduce the oven temperature to 350° F.
Use a slotted spoon to scoop up the meat/kale mixture and tap off any excess grease, then distribute the mixture evenly over the squash or potato. Pour the egg mixture evenly over the top. Sprinkle evenly with the shredded cheddar, then bake in the oven for 25 to 30 minutes, until the center of the casserole is firm and the cheese is melted.
Let cool for 10 minutes, then cut into squares. If desired, season with additional salt and pepper or hot sauce and serve.