Preheat your oven to 180 degrees C (347 F). Peel and chop the butternut squash/pumpkin and the other vegetables and place on a baking tray. Season with salt, pepper, garlic powder and olive oil. Roast in the oven for 30 minutes or until cooked.
Chop bread into bite-sized pieces. Brush bread with 1 tablespoon oil, then bake in the oven for 10-20 minutes each side or until lightly charred and crunchy. Rub bread pieces all over with 1 peeled garlic clove.
While the bread and vegetables cook in the oven, rinse your kale leaves and chop after removing the stems. Massage with 2 tsp of olive oil.
Combine the kale with the roasted vegetables, croutons and dress with balsamic vinegar and pepper. Optional: pine nuts, vegan parmesan.