Step 1

Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Lay the squash pieces on the parchment, peel side down. In a small bowl, whisk together the maple syrup, miso, oil, and pepper. Brush this mixture on the squash (flesh parts; not the peel). Slide the tray into the oven and roast until the squash is tender, about 40 minutes.

Step 2

Meanwhile, slice the brussels sprouts/kale very thin into shreds (or be lazy and buy shredded brussels). Toss them into a medium bowl with the sliced scallion. Whisk together dijon mustard, orange juice, fresh turmeric, and olive oil until emulsified, then season with salt and pepper Pour 1/3-1/2 the dressing onto the brussels/kale sprouts mixture and toss to coat. Sprinkle the sesame seeds on top and gently toss again. Set aside.

Step 3

To serve, portion brown rice and brussels slaw into bowls. Top with maple squash, then garnish with pommies and hemp seeds.