Preheat the oven to 450.

Cut each half of the acorn squash in 3-4 wedges, depending on the size. (Each wedge should be 1 to 1 ½ inches wide.) Be careful cutting - squash are very tough! Place wedges on an aluminum-foil lined baking sheet (for easy clean up).

Combine the melted butter and maple syrup in a small bowl, stirring well to combine.

Sprinkle the acorn squash wedges with kosher salt and black pepper, then brush with the butter-maple syrup mixture.

Roast at 450 for 22-25 minutes, until tender and browned. (Be careful not to let it burn.)

Meanwhile, prep and clean your kale: remove and discard the stems, then wash the leaves and roughly tear them. (I do this using the insert of my salad spinner so it can just hang out and drain a bit in the colander. No need to spin the leaves dry; a little water clinging to them will prevent them from drying out too much in the pan.)

With about 10 minutes to go on the acorn squash, heat the olive oil in a large saute pan over medium heat. Add the torn kale leaves and saute for 3-4 minutes, until slightly wilted.

Season the kale with salt and pepper, then add the apple cider vinegar to the pan. Cover, reduce heat to medium low and cook an additional 3-5 minutes, until the kale is tender. Season to taste with extra salt and pepper.

To serve: Place the sautéed kale on your plate and top with 2-3 wedges of the roasted acorn squash (you can remove the peel to make it easier to eat or let everyone do it themselves). Sprinkle evenly with the feta cheese and dried cranberries. Serve hot and enjoy!