Preheat oven to 400 degrees F (200 degrees C). Prep baking sheet with coconut oil cooking spray.
Cut Kabocha Squash (1 1/2 cup), remove seeds, and cook each side, flesh down, for 40-45 minutes or until flesh is fully cooked and very soft.
Add Onion (2), melted Coconut Oil (1/2 tablespoon) and Coconut Sugar (1 tablespoon) to medium sauce pan and cook over medium heat until onions are caramelized, approximately 25-30 minutes, stirring frequently.
Lower heat to 375 degrees F (190 degrees C). Spray round pizza pan with coconut oil cooking spray.
Add Polenta (1 package) and melted Coconut Oil (1/2 tablespoon) to a bowl and mix. Spread the polenta mixture out on the pan until it is approximately ⅓ inch thick and evenly covers the round pan.
Once the onions have caramelized, remove from pan and set aside. Add Kale (2 cup) to a pan and cook for 4-5 minutes over medium heat, or until kale is wilted.
Add roasted kabocha squash, Tomato Sauce (1/4 cup), Smoked Paprika (1 tablespoon), Garlic Powder (1/2 teaspoon), Chipotle Peppers in Adobo Sauce (1), and Sharp Light Cheddar Cheese (1 ounce) NutriBullet or food processor and process until a smooth creamy consistency is reached.
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 Sharp Light Cheddar Cheese (7 ounce), 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 (to taste), if desired.