Roasted Butternut Squash with Chorizo Spiced Kale

Ingredients

• 2 medium (3-pound) butternut squash, necks peeled, each squash cut lengthwise into 4 (1/2-inch-thick) planks (squash bulbs reserved for another use)
• 1/4 cup olive oil, divided
• 2 1/4 teaspoons kosher salt, divided, plus more to taste
• 1 1/4 teaspoons black pepper, divided
• 1 teaspoon ground cumin
• 1/2 teaspoon Pimentón de la Vera picante
• 1/4 teaspoon ground coriander
• 1/4 cup thinly sliced red onion
• 2 garlic cloves, thinly sliced
• 1 medium bunch lacinato kale (about 8 ounce), stems removed and leaves cut into 1/2-inch-wide ribbons
• 2 tablespoons water
• 1 teaspoon apple cider vinegar
• 2 ounces Cotija cheese, crumbled (about 1/2 cup)
• 1/4 cup salted roasted pepitas

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