Prepare kale first by cutting the leaves off the stalk and wash and dry thoroughly. Place all the dried kale on a baking sheet and bake for 20 minutes at 300 degrees. Once done set aside to cool.

Pre-heat the oven to 350 degrees. Wash the squash and cut in half to take out the seeds. Then cut into moon shapes about 1 cm each. Place on a baking sheet and drizzle with olive oil to coat and season with salt and pepper. Bake for 30 minutes and set a side.

Place wild rice, vegetable stock and ghee in a rice cooker and select the brown rice cooking option. If you are making it on a stove top place in a sauce pan on medium heat until it boils and then cover and leave to simmer for about 30 minutes. Once the rice is done fluff with a fork and set aside.

Place the sliced shallots in a saute pan with 1 tablespoon of olive oil and cook on medium heat until it's browned. Add in the Hazelnuts and cook for a further 5 minutes then add in the garlic and sage. Once the sage releases it's aroma add in the remaining ghee and the wild rice. Cook for 5 minutes to infuse all the flavors into the rice and set aside.

Place the remaining garlic, olive oil and vinegar in a small bowl and stir together until completely mixed. Season with salt and pepper. Set aside.

Place Kale on a platter and drizzle 1 tablespoon of the vinaigrette and massage into the kale. Place wild rice on top followed by the squash. Garnish with the remaining sage leaves and serve the extra vinaigrette on the side.