Step 1

Preheat the oven to 400*.

Step 2

Chop butternut squash into 1" pieces and roast on a baking sheet sprayed with cooking spray until lightly browned, about 30-40 minutes.

Step 3

Once the squash is done baking, reduce heat to 350*.

Step 4

Bring a pot of water to a boil and cook pasta according to package directions, using the shortest recommended cooking time.

Step 5

While pasta is cooking, saute onions and mushrooms.

Step 6

In a food processor, combine about 1 cup roasted butternut squash cubes, tomato paste, jalapeño, water, nutritional yeast, garlic powder, salt, black pepper, and Italian seasoning until well blended.

Step 7

Mix with drained pasta, onions, mushrooms and kale.

Step 8

Spray a 9"x13" pan with cooking spray and pour pasta mixture into pan. Bake uncovered at 350* for 30 minutes.