Peel and diced the butternut squash into 3/4"/2cm or smaller cubes. Smaller pieces will cook faster and distribute more evenly with the pasta.

Wash and dried the kale, removing the tough central stems and chopping into rough pieces.

Slice the onion lengthwise, with the veins, leaving most of the root end intact so that the pieces hold together in 1/4" thick fans.

Peel the garlic without crushing and slice thinly into small coins.

In a large pan, heat 2 tbsp/30ml olive oil over medium. Add in the butternut when hot and cook for about 10 minutes until soft enough to poke with a fork, stirring occasionally to flip the pieces and brown on multiple sides.

Remove the cooked butternut to a bowl.

Cook the pasta to al dente in a pot of salted water. Drain immediately.

Add the remaining 1 tbsp/15ml olive oil and increase heat to medium-high. Add the onions and cook, stirring regularly, until just beginning to go brown on the edges, 3-5 minutes.

Add the garlic and cook for 1 minute.

Add the kale and cook until wilted but still vibrant, 2-3 minutes.

Add in the cooked butternut, sliced sun-dried tomatoes, pine nuts, salt, and pepper. Cook for 1-2 minutes until everything is hot, stirring frequently.

Toss cooked pasta with vegetables. Serve immediately. Garnish with nutritional yeast, parmesan, or a drizzle of lemon-infused olive oil.