Cooking Time: 1 hour

Serves 6 as a side

What You Need:

• 3 assorted winter squash, cut into even wedges, seeds removed
• Olive oil
• Sea salt
• 1 pouch of Haven’s Kitchen Zippy Chili Harissa
• ½ cup maple syrup
• 1 bunch curly kale, chopped
• ½ cup pumpkin seeds, toasted
• 1 lemon

How to Make it:

1. Preheat the oven to 425. Line a baking sheet with parchment
2. Toss the squash wedges with the olive oil, a hefty pinch of salt, a squeeze (about ½ pouch) of Harissa and the maple syrup
3. Roast the squash, in a single layer, for about 30-40 minutes
4. Once the squash is tender and deeply golden, toss it immediately with the kale to wilt it, sprinkle with pumpkin seeds zest the lemon over it