Pre-heat your oven to 425 degrees and roast your butternut squash. Before putting in the oven, drizzle the squash cubes with olive oil and sprinkle some cayenne pepper over the top. The squash should be soft and dark in spots when it is done.
While your squash is cooking, caramelize the shallots. To do that, just cook the thinly sliced shallots in olive oil over medium heat and keep moving them around so they don’t burn.
Boil a large pot of water. Clean your kale and then boil it for 1 minute (just to soften it). Drain it.
After the Kale is drained, drizzle a little olive oil into the large pot you just used and add the kale back in with the caramelized shallots, roasted butternut squash, walnuts and dried cranberries. Cook together for a few minutes. Add a little more cayenne plus some salt and pepper to taste.
Let cool and enjoy at room temperature or cold.
