If we could live inside the recipe pages of Chalkboard Mag, we would 100%. They have the most inventive, mouth-watering, and — best of all — healthiest dishes available at the click of a mouse. Today we’re sharing one of their recent fall-infused creations, because in LA in October we’ll get autumn any way we can. Enjoy!

WE LOVE OUR zucchini and spaghetti squash, but we’d be lying if we said we were anything but over-the-moon that kabocha, butternut, and other non-summer squashes are slowly coming back in season! Although called “winter squash,” seeing these babies back on farmers market stands is an unofficial signal that the hottest months are behind us and autumn is on our heels.

This recipe from green goddess Candice Kumai’s new cookbook Clean Green Eats uses roasted kabocha squash atop a bed of hearty kale leaves and quinoa – a perfectly balanced lunch or dinner, if you ask us. Get cooking on your new favorite fall recipe.