De-seed and slice the squash; you can use any kind you like! Toss in olive oil, salt and pepper, and a pinch of pumpkin spice seasoning, if desired. Roast in the oven at 450 degrees for 20-30 minutes until soft and browned, turning over once.
*Tip, if you want that toasty, golden brown awesomeness on the squash that comes from a longer cooking time, slice them a bit thicker, so they don't get too soft in the oven.
Saute roughly chopped kale over medium high heat with a bit of olive oil. Cook until wilted and a bit browned, about 5-8 minutes.
To prepare the pizza, spread the whole wheat pita bread with ricotta cheese. OK, so call me crazy, but I also spread on a bit of pumpkin spiced applesauce I got at Sprouts. It sounded good! And was!
Layer on some kale, and top with the roasted sliced acorn squash. Crumble on a bit of feta cheese.
