Heat 4 tablespoons olive oil in a small sauté pan over medium-high heat. Add sage leaves and cook for 30 seconds or until lightly crisped. Remove from oil, place on a paper towel and season with kosher salt. Reserve oil.

Using same pan and oil give prepared kale a quick one-minute sauté just to melt the greens a little, remove kale and bot on to work surface on top of paper towel

Toss diced squash with a little reserved sage olive oil and season with salt & pepper then roast on sheet tray in 375-degree oven moving around occasionally with spatula about 15-18 minutes until golden and cooked through.

Place chipotle pepper, goat cheese and honey to a small food processor or blender and mix until smooth, season with sea salt and pepper to taste

Place naan or prebaked pizza flatbreads breads on a baking sheet topped with parchment paper.

Smear with goat cheese spread, sprinkle sautéed kale & roasted squash and then drizzle with reserved extra sage oil

Sprinkle shaved parmesan and bake at 400 degrees for 5-7 minutes until golden

Remove from oven and sprinkle with fried sage leaves, cut each naan into approximately 8 pieces (could be bigger or smaller depending on bread flat you choose 2x2 would be a good size) and serve