Prep a baking sheet with un-bleached parchment paper.
Slice acorn squash into circles by first halving the squash and then CAREFULLY chopping into circles as best you can (be patient). I suggest using a chef's knife for larger cuts, and keeping a paring knife handy in case you need something smaller. You can also just cut them into crescent moon shapes and piece together when serving.
Add slices to a large plastic freezer bag and add the tsp of olive oil, toss around to coat the squash and lay out on the parchment lined baking sheet. Sprinkle salt and pepper to taste over top and roast for 25-30 minutes until well cooked but not overly brown.
While they cool, make the kale-almond topping by combining all ingredients into a food processor except the pomegranate seeds. Pulse until chunky but well combined like a relish or pesto.
Once squash is cool enough to handle, place on the tray you'll be serving on (I used the same baking sheet without parchment paper). Then, using a regular teaspoon, you can spoon out the kale and using your fingers shape it onto half of the squash pieces making "wreaths".
Next, combine ingredients for the maple-tahini drizzle until very smooth (use more/less water depending on how it's coming together, my tahini was very thick so I needed the water to make it more fluid).
Drizzle maple-tahini sauce over tops of the wreaths and then sprinkle pomegranates and hemp seeds! Aren't they pretty?? Serve and enjoy!