Roasted Delicata Squash with Toasted Sumac Sesame Seeds and Feta

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).
3. Drizzle the sliced squash with olive oil and roast at 425°F for about 30-35 minutes, flipping halfway through if desired, until tender and lightly caramelized.
4. While the squash roasts, prepare the toasted sunflower seeds: Add a handful (approximately 1/4 cup) of sunflower seeds to a pan with a splash of oil on medium heat. Add a generous sprinkle of sumac (approximately 1 tablespoon) and black sesame seeds (approximately 1 tablespoon).
5. Heat the seeds in the pan for a few minutes, stirring frequently so they don’t burn, until golden and fragrant.
6. To assemble: Create a bed of garlic sautéed baby kale on plates. Top with the roasted delicata squash.
7. Sprinkle with the sumac and sesame toasted sunflower seeds, crumbled feta, an additional drizzle of olive oil, salt, and pepper.
8. Garnish with fresh parsley and dill.