1. Saute the onion in butter in a large skillet over medium high heat until the onions are soft and translucent.
2. Add the squash and thyme; saute for 5-8 minutes, until the squash is fork-tender but not mushy. Add the baby kale and wild rice and stir to combine. Add the cream, milk or butter if the mixture needs a little moisture to help it get groovy together.
3. Add the apples last so they stay crispy. Add the cheese and stir a few times to get it melted into the ingredients.