Roasted Delicata Squash with Kale and Pecans

1. Preheat oven to 425°F (220°C). 2. Cut the delicata squash in half lengthwise, remove seeds, and slice into 1/2 inch thick pieces. 3. Toss squash with 1 tbsp olive oil, salt, and pepper. 4. Spread on a baking sheet and roast for 20-25 minutes until tender and golden. 5. Meanwhile, remove stems from kale and roughly chop. 6. Heat remaining olive oil in a large skillet over medium heat. 7. Add kale and cook until wilted, about 5 minutes. 8. Toast pecans in a dry skillet over medium heat until fragrant, about 3 minutes. 9. Combine roasted squash, kale, and pecans in a serving dish. Season with additional salt and pepper if desired.