Sausage and Squash casserole

This is adapted from a Plated recipe that we got. It’s amazing.
Ingredients
5 pieces of corn bread (leftover or store bought)
Fresh sage, chopped
Fresh rosemary, chopped
1 1/2 lbs butternut squash peeled, seeded, cubed
1 lb collard greens, kale, or chard, sliced
2 shallots, sliced thin
4 cloves of garlic, minced
2 tbsp Butter
1 1/2 lbs sweet Italian sausage
1/3 cup white wine
4 oz shredded gruyere
2 oz shredded Parmesan
1/2 cup heavy cream
Evoo, s+p

Directions
Preheat oven to 450, break up corn bread into crumbs, add chopped sage, and Parmesan, set aside. Toss butternut squash in evoo, s+p, and chopped rosemary and roast 15 min. In a large frying pan, melt butter on med high, sautée shallots until soft then add garlic and sausage until it’s browned. Add white wine to deglaze then add greens and cook until wilted. Add s+p. Remove from heat. Combine roasted squash, cream and gruyere with sausage and greens, stir to combine and then place mixture in 9x13 casserole pan. Sprinkle  cornbread mixture all over, evenly. Bake 5-7 min. Until browned.