Bring a medium pot of water to a boil. Add pasta and cook according to directions.

Meanwhile, saute the veggies: Heat a large skillet over medium heat. Add oil, then garlic. Cook for about 30 seconds, until fragrant, then add the butternut squash. Cover and cook for 5 minutes before adding the mushrooms, kale, and salt. Cook an additional 5 minutes, covered, stirring occasionally.

When the pasta is done, drain and add to the skillet, and give it a good stir. Turn off the heat.

Add a light drizzle of olive oil, if needed, and add a pinch of pink salt and black pepper, to taste. If desired, add a pinch of almond flour – it looks like cheese and adds a creamy richness, that tastes like cheese when paired with the pink salt.