Place in spiralizer according to instructions and spiralize into spaghetti sized noodles
Heat skillet over medium high heat
Chop bacon and add to heated skillet
Cook until crispy and then remove to paper towel to drain
Drain off grease and reserve, add a couple of tablespoons of grease back to pan
Saute kale for 2-3 minutes until wilted in bacon grease, remove from pan and set aside
Add a little olive oil to pan if needed
Add squash noodles, sage and thyme and let saute until softened to desired tenderness, about 5-8 minutes
Slice butter into 4 pieces and add to pan
Let melt until it just start to develop golden brown bit and starts to smell nutty, whisk smooth
Whisk in cheeses until melted and then toss with noodles
Serve with a helping of kale and top with bacon crumbles
Notes
The part of the butternut squash that can be spiralized is the longer thinner part without the seeds/core. Depending on what size you can find, you may need two of these to serve two people.