Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Spread it out evenly, and roast for 20-25 minutes, stirring halfway through.

While the squash is roasting, take your chopped kale and place it in a large bowl. Drizzle olive oil and sprinkle salt over the greens. Massage the kale for about 2-3 minutes until the leaves soften.

In a separate bowl, whisk together the tahini, pure maple syrup, apple cider vinegar, and olive oil. Slowly add warm water until desired dressing thickness, seasoning with salt and pepper.

Start by dividing the cooked quinoa into serving bowls. Top the quinoa with the roasted butternut squash and massaged kale. Add diced apples and dried cranberries.

Drizzle the maple-tahini dressing generously over each bowl. Serve warm or chilled, optionally sprinkle with pumpkin seeds or chopped pecans.