Yummy bacon and Parmesan bring this dish together.
Heat oven to 450 degrees F.
Place squash cubes on a sheet pan and toss with olive oil, salt, and pepper. Roast for 20 to 30 minutes. You want them a browned and little crunchy for texture.
In a very large sauté pan, add the bacon and cook until crispy. Remove and place on a paper towel to drain. Crumble when cool.
Using the same pan, add the onion to the bacon fat and cook for 5 minutes, stirring occasionally. Add the garlic and red pepper flakes and cook for 30 seconds. Add in the kale, a little at a time, and cook for another 5 minutes.
In the meantime, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
When the pasta is cooked, drain and add it to the sauté pan with the kale. Stir in the bacon and the butternut squash. Stir in the Parmesan cheese and serve.