Ingredients:

• 1/2 a large Red Kuri Squash, seeded and cut into half moons
• 1/4 cup maple syrup
• 2 tbs coconut oil, melted
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp cloves
• 1 tbs coconut oil
• 3 cloves of garlic, minced
• 3 bunches of greens, chopped (kale, collards, chard or a mix of all three)
• Juice from a whole lemon
• Salt & pepper to taste
• 1/2 cup pomegranate seeds

1. Preheat oven to 400 degrees.
2. Line a baking sheet with tin foil and set aside.
3. Seed and cut up your squash. Place your squash into a shallow dish or mixing bowl.
4. Whisk together the melted coconut oil and the maple syrup and pour onto the squash.
5. Add the spices to the bowl as well.
6. Mix well with clean hands until all of the squash is coated with both the maple mixture and the spices.
7. Lay the squash out onto a baking sheet and bake for 25-30 minutes or until fork tender.
8. While your squash is cooking, start on your greens:
9. Heat up the coconut oil in a cast iron (or other heavy bottomed) pan. Once the oil is hot, add your chopped up garlic and allow it to brown.
10. Once the garlic has browned, add in your greens and allow them to wilt.
11. Once they have cooked down, but are still vibrant in color, remove from heat and add the juice of a whole lemon. Toss with tongs. Add salt and pepper to taste.
12. Arrange the maple roasted squash over your greens.
13. Garnish the whole pan with pomegranate seeds and serve. Enjoy!