Preheat oven to 400°F. Toss pumpkin chunks with 2 tablespoons of olive oil, salt, and pepper. Roast for 20 minutes until tender and caramelized.

Cook spaghetti in boiling salted water according to package instructions until al dente. Drain and set aside.

In a large skillet, heat remaining olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Add roasted pumpkin puree to the skillet and stir to combine. Cook for 5 minutes to heat through.

Add chopped kale to the skillet and cook until wilted, about 3-4 minutes.

Toss cooked pasta into the skillet and mix well. Top with grated parmesan cheese before serving.