Used a 4 lb squash because that's what I could find and about 0.7-0.8 lb kale (after removing the stems). I sauteed a pound of ground chicken in the pot first, then removed it and am adding it back bowl by bowl. My main note is that it took much longer than 20 minutes to cook the squash; putting the lid on was key. Next time I'd add more cumin too.
