Melt the ghee (or other cooking fat of your choice) in a saute pan set over medium-high heat. Once hot, add the ground beef, salt, pepper, garlic powder and chili pepper flakes and cook, stirring from time to time, until the meat is brown and crispy - about 7 or 8 minutes. Do give that meat ample time to brown and crisp up - that’s the key to getting tons of flavor out of it.
Throw in the chopped onion and continue cooking until slightly softened and fragrant, about 2 minutes, then, add the butternut squash and cook it for about a minute, just to coat it well in all the flavors.
Pour in pour in the broth and bring to the boil, then toss in the dry pasta, bring back to the boil and lower the heat to medium-low; cover and simmer until the pasta is al dente and broth is practically all gone, about 7 to 8 minutes.
Kill the heat, stir in the chopped kale, cover again and allow to rest for 3 to 5 minutes, until the kale is completely wilted.