Roasted Delicata Squash With Crunchy Kale Feta

Ingredients

• 1 (about 5 to 6 ounces) delicata squash, ends trimmed, seeds removed and sliced into 1/2-inch-thick half moons
• 1 bunch lacinato or curly kale, leaves removed from the stems and torn into 1-inch pieces
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 tablespoon ground cumin
• 1/4 teaspoon to 1/2 teaspoon red pepper flakes, plus more to taste
• 1 teaspoon plus 1/2 teaspoon kosher salt, plus more to taste
• 1/4 cup tahini
• 1/4 cup water
• 4 tablespoons freshly squeezed lemon juice (from 2 lemons)
• 1/4 cup crumbled feta
• 1/2 teaspoon ground sumac, plus more for sprinkling on top
• 1 pinch cracked black pepper
• 1/4 cup packed flat-leaf parsley leaves and tender stems, roughly torn (optional)

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