Preheat oven to 400F.
Cut hard ends off squash and peel skin. Slice in half lengthwise and remove seeds. Cut squash into approximately 3/4-inch to 1-inch cubes.
Place squash cubes in a large baking or casserole dish, and toss with olive oil, minced garlic, and salt. Place dish in the oven for 30 minutes, tossing once halfway through. Squash should be slightly browned and fork-tender.
While squash roasts, prepare kale by washing, drying, and tearing into smaller pieces. Chop almonds and set aside.
Next, prepare coconut cream sauce by adding coconut cream to a small saucepan and bringing to a boil. Reduce heat to a simmer, and stir in red pepper flakes and cornstarch. Simmer for another 10-15 minutes, whisking occasionally. Remove from heat and set aside to allow the sauce to continue thickening.
After 30 minutes in the oven, remove squash and gently stir in kale. Sprinkle chopped almonds overtop, and return to the oven for another 6 minutes. The kale should be browned and slightly crispy!
Remove baking dish from the oven and pour coconut sauce overtop. Add additional salt as desired. Serve and enjoy immediately!