Autumn Harvest Bowl

Preheat the oven to 425°F. Toss the cubed butternut squash with 1 tablespoon of olive oil, a pinch of salt, and black pepper on a parchment-lined baking sheet. Spread in a single layer and roast for 20-25 minutes, flipping halfway, until the edges are golden and caramelized.

While the squash roasts, warm a small dry skillet over medium heat. Add the pepitas and toast for 3-4 minutes, shaking the pan frequently, until they puff up and turn golden. Transfer immediately to a bowl to prevent burning.

Strip the baby kale into a large bowl. Drizzle with a teaspoon of olive oil and a squeeze of lemon juice, then massage the leaves firmly with your hands for 60-90 seconds until they soften, darken in color, and reduce in volume by about half.

In a small bowl, whisk together the tahini, maple syrup, 1 tablespoon of lemon juice, and 2-3 tablespoons of warm water until the mixture is smooth and pourable. Season with a pinch of salt and adjust the consistency with more water if needed.

Divide the massaged kale between serving bowls and spoon the cooked quinoa alongside. Arrange the roasted butternut squash on top, then scatter the dried cranberries and toasted pepitas over everything. Drizzle generously with the maple-tahini dressing and serve warm.