Roasted Butternut Squash with Chorizo-Spiced Kale

Preheat oven to 475°F. Place a rimmed baking sheet in oven; let warm 10 minutes.

Meanwhile, drizzle squash steaks evenly with 2 tablespoons oil; sprinkle with 2 teaspoons salt and 1 teaspoon pepper.

Arrange squash steaks on hot baking sheet in a single layer. Roast in preheated oven until golden brown and tender, 22 to 30 minutes, flipping after 12 minutes.

While squash steaks roast, heat remaining 2 tablespoons oil in a large skillet over medium. Add cumin, Pimentón, and coriander; cook, stirring constantly, until fragrant, about 30 seconds. Add onion and garlic; cook, stirring constantly, until slightly softened, about 1 minute. Stir in kale, 2 tablespoons water, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Cover and cook, stirring often, until kale is wilted and tender, 2 to 3 minutes. Remove from heat; stir in vinegar. Season with salt to taste.

Divide squash steaks among 4 plates. Top squash with kale mixture, and sprinkle with cheese and pepitas.