Preheat the oven to 425F. Arrange the squash and mushrooms on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with the salt and chili powder. Roast for 20 minutes or until the butternut squash is nearly tender. Add the kale and roast for 5 more minutes to wilt slightly.

Serve the vegetables in tortillas with the feta and chimichurri.

For the chimichurri, combine all ingredients in a blender or small food processor. Add water 1 tablespoon at a time to achieve a thin sauce. Taste, and add as much salt as you'd like.