Preheat the oven to 400 degrees. Lightly grease a large baking sheet.
Toss the cubed butternut squash with 1 teaspoon of the salt and 1 tablespoon olive oil. Spread out on baking sheet and roast for 25-30 minutes, flipping occasionally, until tender on the inside and carmalized onthe outside. During the last few minutes of cooking, add the pine nuts to the sheet pan and roast until slighly browned.
Meanwhile, in a large pot, bring the chicken broth and large pinch of salt to a soft boil over medium high heat. Add the orzo and cook for 7-9 minutes or until el dente. Once cooked, drain the orzo, reserving 1 cup of the cooking liquid.
While the orzo and butternut squash cook, heat 1/2 tablespoon of olive oil in a large skillet. Add the chicken sauage, breaking it up with your spatula into crumbles, and cook until slightly browned on the outside and cooked throroughly on the inside, about 5 minutes. Onced cooked, remove from the pan.
Add the remaining 1/2 tablespoon of olive oil and heat over medium heat. Add in shallots and cook until transluccent, 2-4 minutes. Add in the garlic, kale/spinach blend, and 1/4 teaspoon salt and cook until the garlic is fragrant and the greens cooked down and wilted, 2-3 minutes.
To the skillet with the garlic shallot mixture, add in the orzo, butternut squash, and chicken sasauge. Toss with 1/2 cup cooking liquid, remaining 1/4 teaspoon salt, and remaining dressing ingredients and toss until well-combined. If it seems too dry, add in more pasta liquid.
Garnish with pine nuts and extra parmesan cheese.