To roast the butternut squash: OVEN: 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.AIR FRYER: Preheat your air fryer to 400F (200C). In a large bowl toss the butternet squash cubes, olive oil, and salt to evenly coat. Air fry for 16 to 20 minutes, shaking halfway through until squash pieces are golden and fork-tender.
To make the pasta: Bring a large pot of water to a boil and cook the spaghetti according to the package directions.
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.
Notes
Noodles: feel free to sub the noodles for your favourite pasta of choice.