Roasted Red Kuri Squash with Dino Kale

Serves about 8

1 red kuri squash, cut in half vertically and seeds removed with a spoon (No need to peel the squash, the skin is tender and edible)

3 tablespoons olive oil, divided

1 teaspoon sea salt, divided

1 head of Dino kale, de-stemmed and sliced into very thin pieces

¼ teaspoon cumin

¼ teaspoon harissa powder, or ⅛ teaspoon cayenne pepper

2 teaspoons fresh lemon juice

½ cup fresh pomegranate arils

Lemon Tahini Dressing-

⅓ cup tahini

3 tablespoons fresh lemon juice (from 1 medium lemon)

1-2 tablespoons maple syrup (start with 1 tablespoon if you want dressing less sweet)

1 pinch sea salt

1 clove garlic, minced

3-6 tablespoons warm water (to thin)

Preheat the oven to 375 degrees F. Cut squash in vertical pieces, about ½ inch thick. Place in a baking dish and coat with olive oil and ¾ teaspoon salt. Bake squash for 30-35 minutes, turning once, until squash is tender.
Meanwhile, massage kale for a few with your hands, adding 1 tablespoon olive oil, ¼ teaspoon salt, cumin, harissa, and 2 teaspoons lemon juice. Set aside.
For the dressing whisk all the ingredients together, except the water. Then slowly whisk in the water 1 tablespoon at a time until dressing is creamy and pourable. (The mixture may seize up and thicken at first, but continue adding water a little at a time and whisking until creamy and smooth.)
When all components are ready, add to a large bowl. Add the pomegranate arils and pour the sauce over the top, and gently toss and coat with your hands. Plate, and sprinkle with flaky salt.