Heat a non-stick skillet over high heat. Toss shrimp with 2 tablespoons olive oil, salt and pepper. Place in a single layer in the pan and cook for 2 to 3 minutes per side. Set aside.

Preheat an oven to 400 degrees F. Cut delicata squash into 2-inch wide rings. Use a spoon to scoop seeds and insides from the squash.

Brush cut sides of squash with olive oil, season with salt and pepper and place on a parchment paper-lined baking sheet.

Bake rings in the oven for 25 to 28 minutes, flipping halfway through to brown both cut sides. Remove from oven and stuff with pan-fried shrimp tossed with Baby Kale Pesto.

Add baby kale, basil garlic cloves juice of 1 lemon, 1 teaspoon kosher salt and ½ teaspoon black pepper into the bowl of a food processor. Pulse 15 to 20 times, until greens are finely chopped up and well combined.

Add in chopped pecans, turn food processor on low and slowly drizzle ½ cup olive oil through the top until well combined but not too oily. Taste and adjust seasoning.

Toss shrimp with a few tablespoons of Baby Kale Pesto. Smear a few tablespoons pesto onto a plate and place Roasted Delicata Squash rings on pesto. Fill with coated shrimp and serve.