Warm up the pan on medium heat, then add a tablespoon of extra virgin olive oil and coat the bottom.

Add the onion and saute for 2-3 minutes, until they start to become translucent. Be careful not to let brown.

While that is cooking, quickly shredded the brussel sprouts by cutting in half, then laying flat side down and cutting into thin slivers. You can do this before cooking if you aren't quick at chopping.

Add to the pan, stir in and cover with a lid for 2-3 minutes. Stirring once in between.

While that is cooking cut the acorn squash out of the skin and cut into bite-sized pieces, chop the garlic and kale and grab your dried cranberries. Add everything to the pan, stir in and cook uncovered for 3-5 minutes until warm. Once warm, turn off the heat and add to your plate. Salt to taste.