Preheat the oven to 400 degrees F.  Wash and cut apples into ½ inch cubes. Cut the ends off of the butternut squash, then use a peeling knife or vegetable peeler and peel off the outer skin. Then cut in half and scoop out the inner pulp and seeds. Then cut into ½ inch small cubes.

1. Arrange the apples and butternut squash on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and drizzle with maple syrup.  Season with salt, and pepper. 
2. Place sheet pan in the oven and roast for 35 minutes, stirring halfway through to roast on all sides. Keep an eye on apples and remove them if they start to become too soft and overcooked, and continue cooking the butternut squash until done.
3. Remove pan from oven.  Top with parmesan, Craisins and Crispy Kale.

Crispy Kale

1. Preheat oven to 225 degrees F.  Use convection bake to speed cooking time and help chips crisp up even more.
2. Rinse and thoroughly dry kale, then tear into small pieces and discard any large stems.
3. Place kale in a large mixing bowl and drizzle with oil and salt and pepper. Toss thoroughly to combine, using hands to distribute the oil and seasonings evenly.
4. Spread the kale over 2 large baking sheets (use fewer or more if adjusting batch size), ensuring the kale touches as little as possible to help them crisp while baking.
5. Bake for 15 minutes, then turn the pans around and lightly toss/stir kale to ensure even baking. Bake for 5-10 minutes more, or until kale is crispy and very slight golden brown. Watch closely as it can burn easily.
6. Remove from oven and let cool slightly – chips will crisp up even more once out of the oven.
7. Serve immediately (best when fresh). Store leftovers covered at room temperature for 2-3 days.