Place the pre-cut butternut squash squares on a roasting pan lined with cooking spray. Bake at 375 for 20 to 30 minutes, or until it starts to soften and look roasted along the edges (watch it close, it could take longer or shorter depending on the size the squares are cut).

In a small fry pan with a drop of oil, sauté the kale pieces until they soften slightly and turn a vibrant green color.

In a small dish, melt together the butter and garlic in the microwave for about 45 seconds.

Place individual flatbreads on a cookie sheet, and brush each flatbread with the melted garlic butter. Sprinkle on a layer of mozzarella then top that with crumbled bacon, cooked kale pieces, roasted butternut squash, and then a sprinkling of parmesan cheese over everything.