Preheat the oven to 450 degrees.  Place the butternut squash in an 8×8 baking dish.  Pour in the water, cover with plastic wrap, and pierce the plastic wrap 3 times to vent.  Microwave for 5 minutes or until the butternut squash is tender, then drain.  Place the chopped kale in a large bowl and add the butternut squash.  Wipe out the 8×8 baking dish, spray with cooking spray, and set aside.

While the butternut squash is cooking, brown the Italian sausage in a skillet (if you are using precooked Italian sausage, just make sure it is fully thawed).

Heat the oil in a small saucepan over medium heat.  Add the garlic and cook, stirring, for about 1 minute.  In a bowl, whisk together the flour and 1/2 cup of the milk, then add to the saucepan with the garlic.  Whisk in the remaining milk and continue whisking until smooth.  Bring the mixture to a boil, whisking frequently, until thickened.  Remove from the heat and stir in 1 ounce of gruyere cheese, the parmesan cheese, salt, and pepper.  Continue stirring until the cheese is melted and the sauce is smooth.  

Pour 1/3 cup of the cheese sauce into the bottom of the 8×8 baking dish.  Spread evenly over the bottom of the dish.  Layer 2 no boil noodles on top of the sauce.  Then layer half of the veggie mixture.  Then layer half of the sausage.  Top with 2/3 cup of the cheese sauce.  Then layer 2 no boil noodles, then the remaining half of the veggie mixture, then the remaining half of the Italian Sausage.  Top with 2/3 cup of the cheese sauce, then 2 more no boil noodles.  Pour the remaining cheese sauce over the top of the last layer of noodles.  Cover with foil and bake at 450 for 15 minutes.

Remove the foil and sprinkle with chopped pecans and remaining Gruyere.  Return to the oven and bake for another 10 minutes, until bubbly.