Preheat oven to 400 degrees F (200 degrees C).
On a parchment lined baking sheet, scatter the small Butternut Squash (1) and drizzle with Olive Oil (1 tablespoon). Sprinkle with Kosher Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon) and toss to coat.
Bake 40 minutes, or until squash is tender when poked with a fork. When there are about 20 minutes left for the squash to cook, bring a large saucepan of salted water to a boil.
Once boiling, cook Pasta (17 ounce) according to package. Drain. Reserve about 1/2 cup of the pasta water for use later.
Heat Vegan Butter (1/4 cup) in a very large soup pot. Allow to melt over medium heat for about 3 minutes.
Then, add in the Onion (2) and Garlic (6 clove). Saute for 5 minutes until the onions begin to turn translucent.
Add Kale (1 bunch) to onions and cook until wilted, about 5 minutes.
Add in pasta, pasta water, Vegan Mozzarella Cheese (1/2 cup), Nutritional Yeast (2 tablespoon), and Dried Sage (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Stir. Make sure there are no clumps of cheese.
Now, add in the roasted butternut squash and stir gently to combine. Serve hot with additional dried sage or nutritional yeast to garnish, or even some pumpkin seeds.