Ingredients;

1 acorn squash, cut into 1 inch slices

olive or coconut oil

salt and pepper to taste

coriander, cumin or other spices you love…

garlic, peeled and sliced

kale, thinly sliced

sunflower shoots, rinsed

Instructions:

Place sliced acorn squash on a baking sheet (I line it with parchment paper for easy clean up) and drizzle with oil, then sprinkle with salt and pepper

Bake at 400 for about 30 minutes or until soft and a bit crispy.

Meanwhile, put a bit of oil in a pan and add garlic, salt, pepper and coriander (and/or other spices) over medium heat. After a minute, add kale, cover and let cook for another couple of minutes.

Remove cover and add a dash of balsamic vinegar.

Serve acorn squash slices over bed of sauteed kale and top with fresh sunflower shoots.