Preheat oven to 425 °F. On a parchment‑lined baking sheet, toss cubed butternut squash with olive oil, salt, pepper and nutmeg. Roast 30 minutes or until softened and lightly caramelized, stirring halfway

Meanwhile reduce oven to 375 °F. In a skillet, warm olive oil and lightly sauté garlic briefly, then add chopped kale with a pinch of salt and pepper; cook until just wilted, about 2 minutes. Set kale aside

In a food processor or bowl, combine roasted squash, ricotta, milk and remaining nutmeg and process until smooth (or mash manually)

Add sautéed kale to remaining ricotta mixture (optionally pulse kale into mixture for smoother texture), then stir in mozzarella and herbs if using

Spread about one‑third of the squash‑ricotta mixture into the bottom of a 9×13″ or similarly sized baking dish. Sprinkle with some mozzarella and fontina. Top with a layer of cooked noodles. Repeat layering two more times, ending with squash mixture and remaining mozzarella, fontina and Parmesan on top

Cover dish with foil and bake for 30 minutes. Remove foil and bake another 20–25 minutes, until cheese is golden and bubbly . Let rest 5–10 minutes before slicing. For garnish, top with crispy sage leaves, if desired