Preheat oven to 375 degrees. Halve the acorn squash, then scoop out and discard the seeds. Slice the squash into 1/2-inch wedges. Toss the squash on a baking sheet with a drizzle of olive oil, the curry, a pinch of cayenne (we used 1/8 teaspoon), salt, and pepper. Place in the oven for 35-40 minutes, flipping half way through cooking, until soft and golden brown.

Make the Parmesan frico: while the squash roasts, line another baking sheet with parchment paper. If you do not have parchment, lightly oil the baking sheet. Place the Parmesan (about 1 heaping teaspoon at a time) onto the parchment to form 2-inch circles, each about 1 inch apart. Make sure the Parmesan is layered evenly. It should look like you’re about to bake a batch of cookies! Place the baking sheet in the oven for 4-5 minutes, watching constantly, until golden brown throughout. Set aside to cool.

Remove and discard the kale stems, then tear the kale leaves into 1-inch pieces. Halve, peel, and mince the shallot.

Make the honey-balsamic vinaigrette: in a large bowl, whisk together 1 teaspoon honey (reserving the rest for later), 1 tablespoon balsamic vinegar, 2 tablespoons olive oil, and shallot (to taste). Season with salt and pepper.

Toss the kale into the vinaigrette and massage with your hands until the kale softens slightly. Season with salt and pepper.

When the acorn squash is ready, remove the baking sheet from the oven and drizzle squash with the remaining honey. Halve, core, and thinly slice the apple. Toss the apple into the kale mixture along with any remaining shallot, if desired.

Plate the kale salad, then top with the acorn squash and Parmesan frico. Enjoy!