Add olive oil to a large frying pan on medium heat
At the same time, boil a medium pot of water
Once pan and oil are hot, add butternut squash to pan with a ¼ cup of water or less
Cover pan and cook squash for 5-7 minutes, be careful not to overcook!
Once butternut squash is starting to be cooked through (you should be able to poke with a fork or spatula easily but the squash isn't mushy), add about 4 cups of kale, ripped into about 1 inch pieces with the stalks discarded
Cover again for 2 minutes to wilt kale
Remove kale and butternut squash from pan and place in a bowl to the side
As it begins to thicken, add parmesan cheese and whisk to combine
Add the remaining heavy cream and more if needed to have the desired consistency
Add salt and pepper to taste
In a large bowl add pasta and sauce and toss to coat pasta with sauce - the sauce should not be heavy over the pasta, just lightly coating
Then add butternut squash, walnuts, cranberries and kale and GENTLY toss pasta together
Serve immediately or store in an air tight container to be able to serve later
Notes
Be careful not to overcook the squash. You can use fresh squash, cut out of the skin after the pulp is removed. You can also find prepackaged butternut squash at Target or other grocery stores.