roasted squash and kale

http://www.nytimes.com/interactive/2012/01/01/magazine/eat-vegan-recipes.html?ref=magazine#Roasted_Squash_with_Kale_and_Vinaigrette

Squash (acorn, butternut, etc.)
Kale
Wine vinegarShallots
Olive oil

1. Heat the oven to 425. Halve and seed 2 small-to-medium squash, drizzle with olive oil and bake until just tender, 20 to 30 minutes.
2. Meanwhile, coarsely chop a bunch of kale (you want big but manageable pieces); add to squash and bake another 10 to 20 minutes.
3. While the vegetables are roasting, make a vinaigrette: combine olive oil and wine vinegar with salt and pepper and a chopped shallot in a blender until a creamy emulsion forms. The vegetables are done when the squash is tender and easily pierced with a fork.
4. Cut squash into 1-inch pieces, then dress the vegetables with the vinaigrette and serve.