Preheat the oven to 400°F.

Add the squash to a sheet pan.

Drizzle the squash with olive oil and season with salt, pepper and honey.

Add the fresh thyme and toss.

Spread out the squash and roast for 20 minutes.

Flip the squash and roast for another 10-15 minutes, until browned.

Add the bacon to a cold pan, then increase heat to medium.

Cook the bacon until the bottom is browned, about 4-6 minutes.

Flip the bacon and cook until browned on the other side, about 3-5 minutes.

Remove the bacon and place on a paper towel, keeping the bacon grease in the pan.

Add the kale to the pan and sauté for about 5-6 minutes.

Add a squeeze of lemon juice and a pinch of salt, cooking until the kale is slightly browned and wilted.

Remove the kale and set aside.

Chop the bacon into small pieces.

Remove the squash from the oven and remove the thyme stems.

Add the kale and bacon to the sheet pan and toss to combine.

Add the squash mix to a plate.

Top with the pomegranate, feta, pistachios and balsamic glaze.