Slide a large, rimmed metal baking sheet into your oven and preheat to 400℉ (or 200℃)
Meanwhile, in a mixing bowl, toss the butternut squash with 1 teaspoon olive oil, 1 teaspoon paprika, 1/2 a teaspoon garlic powder, 1/4 onion powder a generous pinch of kosher salt and some freshly ground black pepper.
Once the oven (and pan) have preheated, use oven mits to remove the pan and immediately spray with olive oil and toss the seasoned butternut squash onto the pan. Shake the pan so the squash is in a single layer. Slide the pan back into the oven on the middle rack for 10 minutes.
While roasting, in the same bowl, add the mushrooms with 1 teaspoon olive oil and 1/2 teaspoon paprkia, 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder. Toss to combine. After the 10 minutes are up, add it to the pan with the squash and roast for 10 to 15 minutes or until the squash is tender.
In a large bowl, add the baby kale. When the squash is done roasting, immediately add it to the kale with a pinch or two of salt and gently toss to combine. The hot vegetables should soften the kale a bit.
Divide the wild rice and quinoa among 4 bowls - 1 heaping 1/4 cup wild rice and 1/2 cup quinoa per bowl. Next, divide the butternut/kale mixture among the bowls as well. Top each bowl with diced pepper, red onion and sprinkle with pepitas.
In 4 small cups (that have lids) pour 2 tablespoons of the dressing. Secure the lids and nestle the cups into the bowls and cover with their lids.
Enjoy within 1 week.
Warm bowl up in microwaver or enjoy cold with a drizzle of the dressing over top.