To roast the butternut squash: Preheat your oven to 425F (220C). Spread the squash cubes on a large baking sheet, drizzle the oil, and sprinkle with salt. Toss to coat. Bake for 20 to 25 minutes, flipping halfway through until squash pieces are golden and fork tender.
To make the pasta: Cook the spaghetti noodles according to package directions until al dente.
In a large skillet or frying pan, heat the olive oil and sauté the onions and garlic until the onions have softened. Add the kale and balsamic vinegar, and cook a couple minutes more until the kale is wilted.
Toss in the roasted butternut squash and the cooked spaghetti and toss to combine. Sprinkle with Parmegan to taste.
Noodles: feel free to sub the noodles for your favourite pasta of choice.