Preheat your oven to 425°F (220°C). This step is essential for getting the veggies beautifully roasted.

Toss the diced butternut squash, red bell pepper, and red onion with 2 tablespoons of olive oil, sprinkling in some salt and pepper.

Spread the vegetables out on a baking sheet and roast them for 20-25 minutes, or until they tenderize and start to caramelize.

While the veggies are roasting, cook the pasta according to package instructions. If you can, rinse it under cold water once drained to help stop the cooking process.

In a large bowl, combine the cooked pasta with the roasted vegetables, cherry tomatoes, and your choice of spinach or kale.

In a small bowl, whisk together the remaining olive oil, balsamic vinegar, and a pinch of salt and pepper.

Pour the dressing over the salad and give everything a good toss.

You can either serve the salad immediately while still warm or let it chill in the fridge for about 30 minutes to deepen the flavors.

Sprinkle some pumpkin seeds or walnuts on top just before serving for added crunch.