•  2 small acorn squash or 1 butternut squash, halved, seeded
• 1 bunch kale, coarsely chopped

  Dressing

•   2 tablespoons white wine vinegar 
•   2 tablespoons olive oil
•   1 shallot, finely minced
•   1/8 teaspoon salt
•   Freshly ground pepper, to taste

Preheat oven to 425°F (220°C). Prepare baking pan with cooking spray.  Cut squashes in half lengthwise and remove seeds and membrane. Sprinkle inside cavity with salt then place on a baking pan cut side down. Bake until tender, about 20-30 minutes. Test tenderness by piercing middle with a fork or paring knife.  Remove from oven and add kale to pan with squash and bake for 10-15 more minutes. Make dressing in a blender by mixing olive oil, vinegar, shallot with salt and pepper until creamy. Remove squash and kale from oven. Cut squash into small chunks and peel. Then toss squash and kale with 2 tablespoons of dressing until lightly coated. Serve.

Hint:

  The heavier squashes for their size tend to have more edible flesh inside.