Directions:

1. Preheat oven to 350 degrees.
2. Dice butternut squash into medium sized cubes.
3. Toss squash cubes in nutmeg, salt, black pepper, and olive oil.
4. Spread squash onto baking sheet.
5. Toss asparagus in red pepper, salt, and olive oil.
6. Put asparagus on baking sheet and put baking sheet in oven for around 40 minutes, or when squash and asparagus is tender.
7. Heat oil in a pan to a medium heat.
8. in a small bowl, combine salt and Parmigiano Reggiano.
9. Make sure that scallops are dry by dabbing with paper towel. Coat each side of the scallop with Parmigiano Reggiano and salt mixture.
10. Sear each side of the scallops until Parmesan is crispy and scallop is toasted, then remove
11. While the heat is on, place a small slice of kale in the hot oil, and remove once crispy.
12. Once the vegetables are ready, put the roasted squash cubes in a blender, with stock and cream, and blend till smooth.
13. Plate and serve! I went with a quenelle of puree.