We made this on Saturday (thanks to Brad’s boss) and we absolutely loved it. I wasn’t sure what to expect, so I was needless-to-say, pleasantly surprised when this medley of flavors melted in my mouth. We roasted the peeled squash (first tossed in a bowl of EVOO) in the oven for about 40 minutes; sauteing the kale took only minutes because I’m not a fan of completely wilted greens. While the kale finished cooking I added the squash and immediately added a generous portion of Manchego cheese. With just a little S&P to taste, it was perfection!