In a large pot, bring to boil 3 quarts water with half of the oil and 2 teaspoons of salt. Cook until al dente, about 8 minutes. Meanwhile, pre-heat a frying pan on medium heat, add remaining oil and garlic and cook for 30 seconds. Add roasted butternut squash and sautée for 1 minute. Add the pesto and stir for 30 seconds. Drain the pasta, add to the pan and toss to combine well. Season with salt to taste. Transfer to platter or individual plates, and top with crumbled goat cheese.

Pre heat oven to 325 F. Place kale on a sheet pan, drizzle with 1 tsp. olive oil and cook for 5 minutes. Once ready remove from the oven and allow to cool. In a food processor combine the kale leaves, basil, cilantro, garlic and salt. Pulse until the kale leaves are finely blended. With the motor running, drizzle in the remaining olive oil. Scrape down the sides of the processor. Add the pinenuts and pulse to combine.

Preheat the oven to 350 F. Place squash on a baking pan and drizzle with oil and season with salt and pepper. Roast until lightly brown with a firm texture, approximately 15 minutes. Remove from the oven and cool. Note: Make sure the butternut squash still al dente.