StarInfiniteFood

1: Preheat the oven to 425°F. Line one sheet pan with parchment paper and set aside.

2: On a second sheet pan, add the squash, olive oil, salt, pepper, and rosemary. Toss to combine. Add a sheet of parchment paper to the top, place the garlic drizzled with olive oil and seasoned with salt, wrap it in parchment, and tuck it into the pan. Bake for 45-55 minutes until tender.

3: On the sheet pan with parchment paper, add the kale to one side and the pumpkin seeds to the other. Drizzle olive oil over both, season with salt, and toss. Massage the kale, drizzle honey over the pumpkin seeds, and toss again. Bake for 6-8 minutes until seeds are brown and then return kale for another 3-5 minutes until crisp.

4: When the squash is done, add the yogurt to a bowl, unwrap the garlic, and squeeze the roasted cloves into the yogurt. Mix to combine.

5: Spread yogurt on a plate, top with squash, crispy kale, pomegranate seeds, pumpkin seeds, and feta if using. Drizzle with honey if desired.