Prepare butternut squash: slice off the very top stem, slice the bulb of the squash off and set aside for another use, peel the skin off until the bright orange flesh shows, run the peeled squash through the spiralizer, cutting the noodles every 12-15 inches. Here is a helpful noodle cutting guide with pictures of the process.
Lay the spiralized butternut squash noodles on a parchment-lined baking sheet, and bake for 6 minutes. Increase the oven to broil for another 4 minutes, or until soft (watch carefully - you don't want to burn these).
Meanwhile, melt the butter in a large skillet over medium-low heat.
Add the sage and nutmeg, and continue cooking. After the butter foams, it will begin to turn golden brown with a nutty aroma. Stir frequently, watching carefully until it just browns. Transfer to a small bowl and set aside.
In the same pan, add kale and sauté until it softens, about 4-5 minutes.
Drain the kale through a fine colander and transfer to a large bowl.
Add butternut squash noodles to bowl with kale, pour the browned butter with sage over the top, add the pine nuts and ½ cup of parmesan, and toss until completely combined.
Serve with remaining parmesan sprinkled on top.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.