Preheat the oven to 400 degrees F. Line a baking sheet with foil or parchment paper, and set aside.
In a medium bowl, toss the butternut with 1 tablespoon of the olive oil, salt and pepper. Spread out on the baking sheet and bake for 20-25 minutes, until slightly browned and softened.
Meanwhile, saute the kale in a skillet with 1 tablespoon of olive oil over medium heat until softened. This will only take a couple of minutes. Stir in the butterbeans, and remove from heat.
When the squash is done cooking, add it to the pan, along with the pesto. Gently stir to coat with the pesto, then season with salt and pepper as needed. Stir in pecans and serve warm, or refrigerate in an airtight container and serve cold later!