Preheat oven to 375°F.
Toss acorn squash, Chinese five-spice, salt, pepper and 1 Tbsp avocado oil in a large bowl. Spread out evenly on a baking sheet and roast for 15 minutes or until tender.
Preheat large skillet over medium-high heat, and add remaining avocado oil.
Sauté onions and half of the cabbage, cooking for 3 minutes or until cabbage wilts a little then add the rest of the cabbage and sauté for 3 more minutes.
Add remaining ingredients including roasted acorn squash and sauté for 5 minutes.
Garnish with scallions and enjoy!