Prepare the delicata squash by washing the skin, slicing in half lengthwise, and scooping out the seeds. Rub with 2 tbsp melted coconut oil, salt, and pepper.
Scatter fresh herbs around the delicata squash. You can use a mixture of bay leaf, sage, thyme, and rosemary, or really any herbs that you like. Flip the squash flesh side down on a baking sheet trapping fresh herbs underneath. Roast in the oven for 20 minutes or until a knife can easily pierce through the skin. Remove from the oven and set aside.
While the squash is cooking prepare the kale and mushrooms: In a large skillet over medium heat, melt the coconut oil, saute shallot for 2-3 minutes until tender. Add mushrooms and saute for 4 minutes, season with salt and pepper. Add kale and stir well to wilt (about 3-4 minutes). Add coconut cream (or coconut milk) and stir well to coat all veggies.
Arrange squash on a platter, discarding the cooked fresh herbs (you can use new fresh herbs as a garnish on the platter) fill the cavity of each squash with the kale and mushroom mixture. Serve immediately.