Wash the butternut squash, slice it vertically down the middle and remove the seeds. Cut the butternut squash into chunks; you don’t have to peel it.
Place all the pieces in a large pan and fill with water until the squash is just covered. Add a pinch of salt.
Place the curly kale on top. Cover and bring it all to the boil at high heat.
Turn the heat to low once the water boils; let simmer for 15 minutes. While that simmers, fry up the bacon/ lardons until crispy.
Strain the curly kale and butternut squash. Add the cream, nutmeg and pepper.
Mash the curly kale and butternut squash into a hearty mash. Stir the bacon or lardons into the mash.