From Bethany

1 small kabocha or butternut squash
1-3 tablespoons extra-virgin olive oil
1 leek, halved and chopped (white portion only)
1 teaspoon coarse sea salt
3 tablespoons balsamic vinegar
2 garlic cloves, minced
2 bunches kale, chopped

Preheat oven to 425 degrees farenheit. Leaving the skin on, cut squash in half, remove seeds and chop into bite-size pieces. In large bowl, combine squash with leeks, vinegar, 1-2 tablespoons olive oil and salt. Spread out onto cookie sheet and roast 30 minutes or until soft. Remove from oven and set aside.

Heat remaining tablespoon of oil in large sauté pan over medium heat. (For an oil-free version, heat a quarter cup of water in a sauté pan until it boils). Saute garlic until fragrant (about 2 minutes). Fold in kale a little at a time until it all fits in pot and cook until tender, adding water as needed to prevent burning. Remove from heat, add roasted squash, toss to evenly distribute and serve.

Serves 6.