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Step 1
Preheat oven to 275˚F.
Step 2
To make the brittle, add pumpkin seeds to a mixing bowl. In a separate bowl, whisk together maple syrup, olive oil, thyme, salt and pepper. Pour over pumpkin seeds and toss well to coat. Spread onto a parchment paper-lined baking sheet and bake on the lowest rack of the oven for 35 minutes. Rotate the pan once halfway through baking.
Step 3
Remove from oven and let cool completely before breaking apart.
Step 4
Increase oven heat to 375˚F.
Step 5
Wash the squash well and pat dry. Slice off the tough stem at the top of the squash. Slice in half lengthwise and use a spoon to remove seeds. Slice into wedges, then dice into 1" pieces. Toss with olive oil, salt and pepper and roast on a sheet pan for 35-40 minutes, until tender and slightly crispy.
Step 6
While squash is roasting, whisk together all dressing ingredients until smooth. If the tahini is thick, you may need to use a blender. Prep baby kale and pomegranate seeds.
Step 7
Let squash cool slightly before adding to the salad. Toss all ingredients and enjoy.