Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, tossing with olive oil, salt, and pepper. Roast for 20 to 25 minutes until caramelized and fork-tender.

While the squash roasts, chop kale into bite-sized pieces. Massage with a bit of olive oil and salt for 2-3 minutes until softened.

In a bowl, whisk together tahini, maple syrup, apple cider vinegar, and olive oil. Gradually add warm water for desired consistency. Season with salt and pepper.

In serving bowls, divide cooked quinoa. Top with roasted squash, massaged kale, diced apple, and dried cranberries. Add pumpkin seeds or pecans if desired.

Drizzle with the maple-tahini dressing before serving. Toss to combine and enjoy warm or chilled.