I roasted the squash at 400 degrees. Seasoned with salt, cayenne pepper tossed in EVOO for 35 minutes. Tossed the kale in garlic EVOO, mixed in spinach, tomatoes. Store bought roasted rep pepper hummus from Trader Joe’s and sliced avocado sprinkled with cayenne pepper. Dressing of choice. I used pear vinaigrette from Trader Joe’s.