Preheat the oven to 400 degrees, line a baking sheet with parchment paper and lay out the butternut squash. Drizzle with 2 teaspoons of the oil and season with salt, pepper and paprika. Toss to combine and once oven is preheated, roast for 30-35 minutes or until fork tender.

Ten minutes before the squash is done, place a large skillet over medium-high heat and add in the rest of the olive oil. Add in the parsnip noodles and let cook for 5-7 minutes or until cooked through. Transfer the parsnip noodles to a plate and add in the kale and garlic. Let cook until wilted, about 5 minutes and then add back in the parsnip noodles. Toss to combine and then divide onto two plates and top with butternut squash, feta and the red pepper flakes.