Acorn Squash with Kale and Red Pepper

Very tasty spices on this one!  This is another delayed recipe from October. The weather is too hot to go about cooking squash right now.

Saute:
1/3 cup onion, chopped
1 tsp olive oil

Add and continue to saute:
1/2 acorn squash, cooked, cubed (peeled and scooped of course)
1/2 red pepper, chopped up
5 green castelvetrano olives, halved
14 grape size tomatoes, halved
1/2 tsp each - garam masala, cardamon, black pepper
1/4 tsp red chili powder

Add, cover, wilt
1.25 cups Kale, ripped to bite size pieces
1 oz white wine
1.5 Tbsp balsamic vinegar

Serve with a topping of 2 tsp walnuts chopped fine

Rated a 4.6 on the Kale Scale.