Roasted Squash, Kale and Shiitakes

This is not a recipe where exact amounts are critical
Preheat oven to 325° F

1 Lb Orange Winter Squash peeled* and cut into 1″ cubes
1 Bunch Kale stems removed and torn into pieces
1/2 Lb Shiitake Mushrooms stems removed and cut into 1/4″ strips
3 TBL Olive Oil
1 TBL Kosher Salt
1-2 Tsp Cumin (depending on your personal taste)
2 Tsp Smoked Paprika

Toss all vegetables with oil, then toss with seasoning
Lay out on sheet trays or cookie sheets

Roast for 15 minutes, then turn and stir vegetables, returning to oven for an additional 20-25 minutes, until squash is tender and starting to brown

*It is not necessary to peel acorn squash, you can eat the peel