To a pan with a light coloured bottom, heat the vegan butter over medium heat. Swirl the pan frequently and allow it to foam slightly and turn a toasted brown colour. Pour into a small ramekin and set aside.
Wipe out the pan, then add a tablespoon of olive oil. Cook the sage leaves until crispy and drain on a piece of paper towel.
Add the spiralized squash and saute until lightly softened, then add in the kale leaves and toss until wilted.
Pour in the browned butter and season with salt and pepper.
To serve, top with the crushed hazelnuts and enjoy.