Makes 4 servings.

2 Red Dog honeyboat delicata squash
1 bunch Red Dog kale, stems removed
1 Red Dog leek
2 cloves garlic
15 oz. can chickpeas, rinsed well
Fresh sage, chopped
Olive oil
Sea salt & pepper to taste

Pre-heat oven to 375°.

Cut squash in half lengthwise, and scoop out the seeds and gooey bits. Drizzle a little olive oil on the cut side of the squash. Season with salt and pepper. Place in the oven, cut side down, for about 20 minutes, until squash is tender but not falling apart.

While squash is roasting, chop leeks, discarding the dark-green parts. Remove stems from kale and roughly chop leaves. Cook leeks and garlic in pan with a small amount of olive oil until tender. Add kale, chickpeas and sage and cook another 5-7 minutes.

Remove squash from the oven and scoop veggie mix into the hollowed-out sections. Return squash to oven for an additional 10 minutes. Serve and enjoy!