Preheat oven to 400 degrees, prep baking sheet with coconut oil cooking spray {or nonstick cooking spray of choice}.

Cut kabocha squash in half, remove seeds, and cook each side, flesh down, for 40-45 minutes or until flesh is fully cooked and very soft.

Meanwhile, add sliced onions, 1/2 tbsp coconut oil, and 1 tbsp coconut sugar to medium sauce pan and cook over medium heat until onions are caramelized, approx 25-30 minutes, stirring frequently.

Once squash has baked, lower heat to 375 degrees.

Spray round pizza pan with coconut oil cooking spray.

Add polenta and melted coconut oil to bowl and mix until well combined and polenta is more pliable so it spreads into pizza crust. Spread the polenta mixture out on the pan until it is approx 1/3 inch thick and evenly covers the round pan.

Once the onions have caramelized, remove from pan and set aside. Add kale to same pan you used for the onion, spray lightly with coconut oil cooking spray and cook 4-5 minutes over medium heat, or until kale is wilted.

Meanwhile, add roasted squash, tomato sauce, smoked paprika, garlic powder, chipotle pepper, and 1 ounce sharp cheddar cheese to NutriBullet or food processor and process until a smooth creamy consistency is reached.

While the onions caramelize and you make the sauce, bake the polenta crust for 15 minutes. Remove and spread kabocha squash sauce, leaving a border around the edge, then top with three quarters of the shredded cheese, reserving a little for the top. Add the kale, caramelized onions, and top with the last quarter of shredded cheese. Bake 7-8 minutes or until cheese has melted. Remove from oven and top with fresh sage, if desired.