Cut squash into 1" pieces and place on baking sheet. Drizzle olive oil over squash, toss to coat. Sprinkle with cinnamon, clove, allspice, salt and pepper.
Roast squash 25 minutes, turning once halfway through cooking. When squash is done cooking, remove from oven and set aside.
Heat large skillet on medium flame; add small amount of oil or water to pan. Add kale and garlic, sauté 4-6 minutes or until tender.
Add squash to skillet, toss all ingredients together.
Put in serving bowl, sprinkle with almonds and Parmesan and enjoy!
Notes
Have leftovers? Heat them up and add some fried eggs on top. Delish!