Roasted Carrots and Butternut Squash over Sauteed Kale

Preheat oven to 400˚
Toss carrots and squash with 2 tablespoons olive oil
Arrange on a parchment lined baking sheet
Roast at 400˚ for 30 minutes, flipping half way
While squash and carrots roast, add remaining 1 tablespoon olive oil to a cast iron skillet over medium high heat
Saute kale, garlic and shallot until kale is wilted and shallot is carmelized (5-7 minutes)
Finish kale with the juice of half a lemon and toss in pan to combine
Arrange sauteed kale on a large platter
Top with roasted carrots and squash
Garnish with salt and pepper and fresh parsley