Preheat the oven to 400°F.

Toss the cubed acorn squash in melted butter, cinnamon, maple syrup, and a pinch of salt. Scatter them in a single layer on a sheet pan and allow them to roast for about 20 minutes or until fork tender. Remove them from the oven and allow them to cool.

Place a skillet over medium-high heat. Once it’s very hot, add about 1 tsp of olive oil and a handful of kale (watch out for spatter). The kale should sizzle the moment it hits the pan. Using tongs, toss the kale in the oil to coat and allow it to cook just long enough to deepen in colour and soften without crisping. If necessary, you can press the leaves down lightly to make sure all their parts have a chance to soak in the hot oil. Salt the kale lightly (Malden salt is always a nice touch), then transfer it to a bowl and allow it to cool. Repeat this process in small batches, lowering the heat when necessary, until all the kale has all been seared.

NOTE: You may need to use a little extra oil, depending on how large your batches of kale are (you shouldn’t have more than a single layer, per batch). Adjust as you see fit, with the intention to saturate each piece and finish without any excess.

Wipe the pan clean and return it to medium heat. Once hot, add about 1 Tbsp of olive oil to the pan, then add the shallots. Allow them to cook until they’re slightly translucent, stirring frequently. Add the white wine, continuing to stir, and allow them to cook until the wine is almost cooked down (about a minute). Then add the water and allow it to simmer for about 6-8 minutes, or until the liquid is almost evaporated. Pour the mixture over the kale and allow it to cool.

When you’re ready to serve, toss the kale until the onions are fairly evenly distributed. Top it with the acorn squash, crumbled goat cheese, toasted pecans, and pomegranates. Finish by squeezing the juice of one lemon over everything and enjoy!