Roasted Butternut Squash & Quinoa Autumn Bowl

1.Preheat the oven to 400°F (200°C).

2.Toss the cubed butternut squash with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread evenly on a baking sheet.

3.Roast the squash in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

4.While the squash is roasting, bring 2 cups of water to a boil in a medium saucepan. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

5.In a large bowl, massage the torn kale leaves with 1 tablespoon of olive oil and 1/4 teaspoon of salt until the leaves are tender and glossy.

6.Spread the kale on a separate baking sheet and roast in the oven for 8-10 minutes, or until crispy, checking frequently to prevent burning.

7.In a small bowl, whisk together the tahini, maple syrup, lemon juice, water, minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until smooth. Adjust the consistency with more water if needed.

8.To assemble the bowl, divide the cooked quinoa among serving bowls. Top with roasted butternut squash, crispy kale, pomegranate seeds, and toasted pumpkin seeds.

9.Drizzle the maple-tahini dressing over the top and serve immediately.