Oh the delight of cooking with seasonal fresh ingredients and the idea of Superfoods, or mostly plant-based, which I am testing out recently is the inspiration for tonight’s dinner. INGREDIENTS 2 tablespoon extra virgin olive oil 1 small butternut squash, halved, peeled, and cut into 1/4 inch half circles 2 tablespoons honey 1/2 cup raw pepitas 1 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper 1 head kale, shredded 4 cups shredded brussels sprouts arils from 1 pomegranate 4-6 fresh figs (optional) 1/2 cup shredded gouda cheese  {no cheese for me or feta if you twist my arm dear family} POMEGRANATE VINAIGRETTE 1/4 cup extra virgin olive oil 1 shallot, thinly sliced 1 tablespoon chopped fresh sage 1/4 cup pomegranate juice 2 tablespoons balsamic vinegar 2 tablespoons honey kosher salt and black pepper 1 pinch crushed red pepper flakes {more} {featured image source} In case you are also wondering what to watch on television tonight – here’s a couple of suggestions now streaming on Amazon Prime or otherwise.