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Preheat oven to 400°F. In a 9”x13” baking dish, combine butternut squash, carrots, olive oil, 2 teaspoons thyme, 1 teaspoon salt and ¾ teaspoon pepper. Bake about 45 minutes, until squash is tender.
Meanwhile, in a large skillet over medium heat, add bacon. Cook until crisp, then transfer to a paper towel lined plate and let cool. Break into bite size pieces and set aside.
Add the onion to the skillet and cook until softened. Stir in kale, butter, vinegar, remaining 1 teaspoon salt and ¾ teaspoon pepper. Cook until kale is wilted. Remove from heat.
Stir kale mixture and bacon into butternut squash mixture. Sprinkle with cheese.
Bake 10-15 minutes, until cheese is melted. Sprinkle with almonds and remaining thyme.
Serve and refrigerate leftovers.