To prebake pie shell: Preheat oven to 400°F (200°C). Line frozen shell with foil (making sure edges are covered) and fill with pie weights or dried beans. Bake 10 to 15 minutes or until edges are lightly browned. Place on cooling rack, lift out foil and pie weights and cool.
Decrease oven temperature to 375°F (190°C).
In medium skillet, melt butter over medium heat. Add onion, sage, thyme, rosemary, nutmeg and pepper; cook stirring occasionally, until caramelized, about 8 minutes. Stir in squash and kale and cook covered for about 5 minutes, stirring occasionally, until kale is tender.
Cool slightly and spread evenly over base of pie shell. Sprinkle with cheese.
In large glass measure or medium bowl, whisk together eggs, cream, salt and pepper. Pour over filling.
Bake for 30 to 35 minutes or until filling is set.
Cooked squash: In microwave safe bowl, combine 1 cup (250 mL) of ½-inch (1 cm) cubed squash with 1 tbsp water. Cover and microwave on high for 3 minutes or until tender. Drain.
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