Roasted Delicata Squash with Sumac & Sesame Toasted Sunflower Seeds

1. Preheat oven to 425°F (220°C).
2. Prepare the delicata squash: Slice it in half lengthwise, scoop out the pulp, and then slice into thin slices (keeping the skin on). Drizzle the slices with olive oil.
3. Roast the squash: Place the olive-oiled squash slices on a baking sheet and roast in the preheated oven for about 30-35 minutes, flipping halfway through if desired, until tender and lightly browned.
4. Make the toasted sunflower seeds: While the squash roasts, add a handful of sunflower seeds to a pan with a little oil on medium heat. Add a generous sprinkle of sumac and black sesame seeds. Heat in the pan for a few minutes, stirring frequently to prevent burning, until golden.
5. Assemble the dish: Place garlic sautéed baby kale (instructions for sautéing kale are not provided) on a plate. Top with the roasted delicata squash, sumac and sesame toasted sunflower seeds, crumbled feta, a drizzle of olive oil, salt, and pepper. Finish with some fresh parsley and dill.