Preheat oven to 350 degrees Fahrenheit.

Peel and cut butternut squash into 1/2 inch pieces.

Toss squash pieces with olive oil.

Roast squash on a baking sheet, uncovered, for about 45 minutes to 1 hour, or until soft.

Meanwhile, cook penne pasta according to package directions.

Toast pine nuts until golden brown.

In a large pan, saute sliced onions and minced garlic until translucent.

Add baby kale, chicken broth, and goat cheese to the pan.

Cook until kale begins to wilt, approximately 3 minutes.

Toss roasted squash, kale mixture, toasted pine nuts, and red pepper flakes together.

Serve immediately.