Kale is just so amazing, why not pair it with another amazing veggie for an out-of-this-world meal? I say, go for it! This dish is a great salad to serve for guests. For starters, it offers lots of visual appeal from the bright green kale, and the glowing squash. The radiant red pomegranate seeds bring everything to life and just naturally scream fall flavor. Try this squash recipe next time you’re hungry. Whether you make it for guests or not, it will satisfy just about any craving you can possibly think of. Sweet, savory, and crunch, with hearty denseness, this salad is not just rabbit food! Serves: 5 Ingredients: 1 bunch of kale (curly, stems removed and discarded, torn into bite sized pieces, washed and spun dry) 1 kabocha squash (halved and seeded, cut into 1 inch thick slices, with the peel on) 4 tbsp. coconut oil or olive oil, divided into 1 tbsp. and 3 tbsp. ¾ cup sliced almonds, hazelnuts or cashews ¾ cup pomegranate seeds 1 tsp. whole grain or Dijon mustard Juice from 2 lemons 1 tsp. maple syrup or liquid stevia ¼ tsp. Himalayan sea salt Black pepper to taste Directions: Preheat the oven to 375 degrees. Toss the squash in 1 tbsp oil and season with salt and pepper on a baking sheet. Roast for 30-35 minutes, or until golden, stopping halfway through to stir. While squash is roasting, place the nuts of choice in a shallow baking dish (or a pie pan) and toast in the oven for 4-6 minutes, or until they are golden. Check them frequently and remove them the moment they start to get brown. Once they've cooled a little, chop them roughly and set aside. Whisk together the remaining oil, mustard, lemon, maple syrup or stevia, sea salt, and pepper. Pour 3 tbsp over the kale to begin with, and "massage" the kale well with your hands, until it's coated in the dressing. It should start taking on a soft, almost wilted texture. Add the remaining dressing as needed and according to tastes. Add pomegranate seeds and toasted nuts. Once the squash has finished cooking and has cooled for 10-15 minutes, add it to the salad, toss and serve. Source: yummly.com

If you’re not into pumpkin pie, but still want a fall-inspired dessert to enjoy, just use kabocha! It has a much sweeter and richer flavor than pumpkin, but they can be used anywhere interchangeably. This pie would be perfect for those crisp fall evenings with a mug of cider or cocoa. Or, feel free to serve it at Thanksgiving. Chances are, your guests will ask you to make it again next year! Serves: 8 Ingredients: 1 medium kabocha squash, about 3 pounds 10 ounces cream cheese, at room temperature 1 cup sugar 1 1/2 teaspoons ground cinnamon 1 teaspoon ground ginger ¼ tsp of ground nutmeg 1/2 teaspoon salt 1 1/2 tablespoons of pure vanilla extract 2 eggs at room temperature For the crust: 2 ounces of walnuts 1/2 cup packed, coconut sugar or light brown sugar 3/8 cup graham cracker crumbs (about 7 crackers) Grated zest of 1 lime 3/8 teaspoon ground cinnamon 1/8 teaspoon ground ginger 1/8 tsp. salt 1/4 cup (2 ounces) unsalted butter or Earth Balance, melted Directions: For pie filling: Bring an inch of water to a boil in a large covered pot fitted with a steamer basket or rack. Put in squash, cover and steam, replenishing water as needed, until fork tender, about 1 hour. Turn squash over halfway through steaming. Set squash aside until cool enough to handle. Heat oven to 325 degrees. For crust: Place walnuts on a baking tray, and toast in oven, stirring once or twice, until fragrant, about 15 minutes. Let cool. Reduce oven temperature to 300 degrees. In a food processor, combine walnuts with a few tablespoons coconut or brown sugar and pulse a few times, until nuts are coarsely ground. In a large bowl, whisk nuts with graham cracker crumbs, remaining coconut or brown sugar, lime zest, spices and salt. Pour melted butter or Earth Balance over this mixture, and mix with your fingers until the butter is distributed. Press evenly into a 10-inch glass pie plate. Bake crust until lightly browned, about 12 minutes, then set aside. Keep oven at 300 degrees. To finish: When squash is cool, cut it in half and scoop out seeds and pulp. Scoop squash flesh into a measuring cup until you have 2 1/2 cups. In a food processor, process cream cheese with sugar, spices and salt until light and smooth. Scrape down bowl, add squash and process until smooth. Mix in vanilla and then eggs, one at a time. Finish mixing with a rubber spatula. Place pie plate on a baking sheet and scrape filling into crust. Bake until just set in center, about 1 hour. Let cool, then serve Source: aletha4.blogspot.com

If you love tater tots, you are going to love these. The squash gets soft and chewy and has a sweet and savory taste that will satisfy any craving. They're a whole lot healthier than traditional potato tot recipes too. Ingredients: 1 kabocha squash, peeled, seeded and cut into 1-inch chunks 1 tablespoon oil Salt Directions: Preheat the oven to 400 degrees. Toss the squash with the oil and salt and spread them on a baking sheet in a single layer. Roast for 30 minutes, turning once. Eating Bird Food: eatingbirdfood.com

This is the perfect recipe if you want something hearty for breakfast that is also loaded with nutrition. You will not believe the flavor explosion when you take a bite. Ingredients: 1/2 a small kabocha squash, peeled and diced into 1/2-inch pieces 1/2 a diced red pepper 1/4 onion, diced 1 cup roughly chopped kale 1/2 tablespoon oil 1/4 teaspoon smoked paprika 1/4 teaspoon cumin Salt and pepper 1 egg Directions: Preheat the oven to 350 degrees. Heat the oil in a skillet over medium heat and saute the squash for about 2 minutes. Turn the heat down, cover and cook the squash until it get soft, about 5 minutes. Turn the heat back up, add the pepper and onion adn cook for about 2 minutes. Sitr in the spices and kale and cook for 1 minute. Make a well in the veggies and break the egg inside. Place the skillet in the oven and cook until the egg sets. Food, Faith, Fitness: foodfaithfitness.com