For dinner today, I first roasted an acorn squash at 400 degrees for 45 minutes. I cut it open (the wrong direction) and brushed it with olive oil and sprinkled some salt, pepper and oregano in it and then threw it in the oven.
After that, I cut up a pear and sautéed it in coconut oil and cinnamon until the pear cubes were soft and warm. I threw the pear slices in with some small cut up kale and a homemade pumpkin seed, almond and granola mix and then sautéed all of that until the kale wilted down. I also drizzled some agave and pomegranate vinegar in the pan to coat the kale.
When the acorn squash was done, I simple threw some of the warm kale salad in to the squash and it was good! I really loved the kale salad but I wish I had sprinkled some brown sugar and coconut oil in the acorn squash to go with the sweet fruit salad instead of the savory spices but will just have to do it next time!