Step 1

Preheat oven to 400 degrees.

Step 2

Place kabocha squash wedges on a large rimmed baking sheet and toss with the olive oil, garam masala, and salt and pepper to taste until well coated. Roast for 35-40 minutes or until golden brown and tender. Remove from heat and cool slightly.

Step 3

Place the tahini, orange zest, orange juice, maple syrup and 1/3 cup water in a bowl and whisk well until smooth. Add additional water as necessary to reach the desired consistency.

Step 4

Place the curly kale on a platter for garnish, and add the kabocha squash. Drizzle generously with the tahini dressing and top with the pomegranate arils. Serve warm with more tahini dressing and enjoy!