For the roasted acorn squash:

1. Preheat your oven to 400 degrees F / 205 C. Line a baker's half sheet with parchment paper and reserve to the side.
2. On a sturdy cutting board, carefully trim both the stem end and the very top of the pointy end from the squash. Then turn the squash onto the now wide and flat flesh of the previous stem end and carefully slice the squash in half, from the top down.
3. Using a spoon, scoop out the seeds from the center of both squash halves, then discard the seeds.
4. Turn the squash flesh side down and slice into 1 1/2-2 inch wedges. You can generally use the ridges of the squash as a guide, but it's not necessary to follow them.
5. Transfer the wedges to the reserved baking sheet, flesh side down (other side of flesh exposed), and reserve to the side.
6. In a small mixing bowl, combine the Calabrian chili, lemon juice and zest, garlic-infused olive oil (or olive oil + minced garlic), and salt. Brush the mixture over the tops of the squash flesh, ensuring that the chilis are dispersed reasonably evenly and the squash has been fully brushed with the chili and garlic oils.
7. Sprinkle the tops with cracked black pepper and transfer to the oven. Roast for 25 minutes or until the squash flesh is fork-tender and the skin has lightly caramelized. Reserve to the side until ready to assemble.

For the sauteed kale and yogurt base:

1. In a large skillet over medium-high heat, add the olive oil. Once shimmering, add the kale and stir to combine. If you have just washed your kale and it is slightly damp this will help the kale steam slightly as it cooks resulting in a more tender green. If you have prewashed your kale and it is now dry, I like to add 1-2 tbsp of water to the pan at this time to help the kale steam and tenderize.
2. Season with salt and continue to stir regularly until the greens are soft and tender.
3. On a platter, spread the Greek yogurt (or labneh cheese) down in a thick layer. Top with sauteed kale, then top with the reserved roasted acorn squash.