1 acorn squash (or other winter squash)
1 small onion, diced (about 1 cup)
1 teaspoon kosher salt, divided
2/3 cup chicken broth
3 cups kale, lightly packed, stems removed and chopped
fresh ground pepper to taste
freshly shredded Parmesan cheese

1. Halve squash and remove the seeds. With the cut side down on a cutting board, slice the squash into wedges along the "ribs", peel each wedge, and cut into 1-inch chunks. Set aside.

2. Spray a large non-stick skillet with non-stick spray, and heat it over medium heat for 3 minutes. Add the onion and 1/2 teaspoon of the salt, and cook until it's started to brown, about 10 minutes. Add the squash and chicken broth, and bring it to a simmer. Cover the pan and simmer for 30 minutes, or until the squash is easily pierced with a fork. Stir in the kale and remaining 1/2 teaspoon salt, cover the skillet, and cook for 5 minutes. Use a potato masher to mash the squash as much or as little as you want. I left about half of the squash intact. Stir in the pepper, sprinkle with Parmesan cheese, and serve.