Preheat your oven to 425 degree Fahrenheit

With a sharp knife cut the butternut squash in half and remove the ends

Carefully remove the skin of the squash by cutting down the sides

Cut the flesh in half and remove any seeds with a large spoon

Finally, chop the butternut squash into small cubes about 1 inch in size

Coat the squash cubes with one tablespoon of coconut oil

Roast squash in the oven for 15-20 minutes

While the squash roasts; wash, dry, devein and chop the kale

In a large bowl add the kale, olive oil, lemon juice and sea salt, with a clean hand massage everything together. This will soften the kale and help it soak up the flavor of the dressing.

When the squash is finished roasting let cool for 10-15 minutes

Serve the kale topped with pecans, roasted squash and the Manitoba Harvest Onion, Garlic & Rosemary Toppers!