A few ingredients and minimal prep make this complete dish perfect for a busy weeknight dinner!
Preheat oven to 400 degrees F.
Toss the butternut squash cubes with 2 tablespoons of olive oil, season with salt and pepper, and place on a sheet pan. Roast for 20 to 30 minutes, turning half way through. Set aside.
In a large sauté pan, add the remaining 2 tablespoons of olive oil. Add the onion and cook for 5 minutes. Add the garlic and cook for an additional minute. Add in the kale and continue cooking. Once the kale is wilted, remove from pan and set aside.
Season the shrimp with salt and pepper and add to the hot pan. Cook the shrimp for 2 minutes on each side or until they turn pink. Add in the cooked kale and roasted butternut squash. Toss everything together to heat through and season with salt and pepper as needed.