Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a mixing bowl, toss the cubed butternut squash with olive oil, garlic powder, salt, and black pepper. Spread evenly on the baking sheet.

Roast the butternut squash for about 40 minutes, tossing halfway through until tender and caramelized.

Cook the pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and set aside.

In the same pot, heat olive oil and sauté the diced onion and chopped kale until the onion is translucent and the kale is wilted, about 5-7 minutes.

Whisk together olive oil, dijon mustard, maple syrup, lemon juice, and a pinch of salt and pepper to make the vinaigrette.

In a large bowl, combine the roasted squash, pasta, and sautéed vegetables. Add the vinaigrette and toss gently to coat.

Crumble goat cheese over the top before serving. Serve warm or at room temperature.