Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, toss with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes, stirring halfway through.

Wash and chop the kale. Drizzle with olive oil and salt, then massage for 2-3 minutes until vibrant green.

Rinse quinoa under cold water. In a saucepan, combine 1 cup of quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then cover and simmer for 15 minutes, fluffing with a fork afterwards.

In a small bowl, whisk tahini, maple syrup, apple cider vinegar, olive oil, and warm water until smooth. Season with salt and pepper.

In serving bowls, divide quinoa as the base. Top with roasted squash, massaged kale, diced apple, cranberries, and pumpkin seeds or nuts.

Drizzle the maple-tahini dressing over each bowl and serve immediately.