Bring a large pot of water to a boil over high heat. Rinse kale and thinly slice leaves, discarding stems. Trim and discard skin of ginger and mince. Roughly chop peanuts. Cut butternut squash into 1/2-inch pieces.
Peel and chop squash into 1/4-inch pieces. Toss with olive oil and salt and roast for 25 minutes at 375 degrees.
While squash roasts, in a separate medium bowl, whisk together peanut butter, soy sauce, hoisin, rice wine vinegar, 1/4 cup warm water, and as much Sriracha as desired (it's spicy!) until smooth. Season with 1/8 teaspoon salt and pepper as desired and set aside.
Bring pot of water to a boil and add rice noodles. Submerge and immediately remove from heat. Soak noodles until tender, about 6 minutes. Drain and add half of the sesame oil to noodles and toss to coat.
Add remaining sesame oil to a large pan over medium-high heat. When oil is shimmering, add kale, ginger and cooked squash. Sauté until kale is wilted, 3-4 minutes. Season with 1/4 teaspoon salt and pepper as desired.
Lower heat to medium. Add rice noodles and toss until noodles and vegetables are combined. Remove pan from heat and stir in peanut sauce to coat. Divide peanut noodles between bowls. Garnish with chopped peanuts and JONATHAN's Organic Mung Bean Sprouts. Enjoy!