Bring a large pot of water to a boil, ensuring there is enough water to submerge the pasta completely.

Add the pasta to the boiling water and cook until al dente.

Wash butternut squash and dice. Wash kale and chop.

Once the pasta is nearly done, add the kale to the pot and boil for an additional 1-2 minutes, or until the kale is wilted.

Drain the pasta and kale together, then set aside.

In a saucepan, combine the squash, broth, milk, and garlic.

Place the saucepan over medium-high heat and bring the mixture to a boil.

Once boiling, reduce the heat to medium-low and let the mixture simmer for 20 minutes, or until the butternut squash is very tender.

Pour the warm butternut squash mixture, including all the liquid, into a blender.

Add the yogurt, salt, pepper, and nutmeg. Secure the lid tightly and blend the mixture on high speed until smooth.

Pour into a large bowl and gradually stir in the cheese until combined. Note that it's fine if the cheese does not completely melt.

Add the pasta and kale to the sauce, stirring until well combined. The mixture will appear liquid-heavy initially, but the pasta will absorb it.

Pour the mixture into the serving dish(es). Cover with aluminum foil and bake for 20 minutes.

Remove the foil and bake for an additional 5 minutes, or until the edges are bubbly.

Remove from the oven and garnish with fresh thyme.