Spiced Red Kuri Squash Rice Bowls

0 Preheat oven to 450 convection bake.
1 Carefully slice the squash and half and remove the seeds. Slice into 1" thick half moons.
2 In a small bowl, combine the coconut aminos, 1 tbsp of maple syrup, spices, and sea salt. Spread the squash on a large baking sheet and use a basting brush to evenly coat each side of the squash slices. Transfer to the oven and bake for 30 minutes, flipping once half way through.
3 Meanwhile, prepare the tahini sauce by combining the tahini, remaining maple syrup, 1/2 of the lemon, juiced, water for desired thickness and a pinch of salt.
4 Add the chopped kale to a bowl and drizzle with remaining lemon juice. Use your hands to massage for 15 seconds until tender.
5 Divide the kale between 4 serving bowls. Top with the roasted squash and rice and drizzle with tahini sauce. Sprinkle with pepitas and enjoy!