Garnish the squash and kale with cheese.
Place in oven to roast
Toss to coat. Arrange in an even layer on one side of the sheet pan.
Line a sheet pan with foil. Place the squash pieces on the foil; drizzle with 1 teaspoon of olive oil and season with salt, pepper, and Italian seasoning.
Place an oven rack in the center of the oven, then set temperature to 450°F.
Turn off the heat and stir in the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired.
Add water and let cook.
Add the chopped kale; season with salt and pepper. And let cook.
Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened.
In a medium pan (nonstick, if you have one), heat olive oil on medium-high until hot.
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