Preheat oven to 425°F. and line a baking tray with parchment paper. Drizzle cut butternut squash with avocado oil and season with salt and pepper. Place squash cut side down on lined baking tray. Bake squash for 30 to 40 minutes, or until squash are tender. Remove from oven and carefully flip over to let cool slightly.
While squash are roasting, prepare quinoa. Add broth to a saucepan over medium heat and bring to a boil. Stir in quinoa, reduce heat to a simmer, and cover. Cook quinoa for 15 minutes, or until fluffy. Remove from heat and set aside.
While quinoa cooks, prepare vegetable filling. Add olive oil to a large skillet over medium heat. Add in chopped onions and saute for 3 to 5 minutes, or until sweated. Stir in chopped kale and cabbage and saute for 5 minutes. Sprinkle with sea salt, pepper, dried thyme, and fresh sage. Stir to combine.
To a large bowl add cooked quinoa and sauteed vegetables. Stir well. Gently spoon quinoa and vegetable mixture into roasted butternut squash halves. Sprinkle squash with pomegranate seeds, fresh thyme, and a drizzle of tahini. Serve and enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.