Preheat the oven to 400 degrees F.

Chop the tip and tail off the kabocha squash, then cut it in half down the center.  Use a metal spoon to scoop out the seeds and inerds. Peel the rough outer skin layer with a vegetable peeler. Chop the squash into bite-sized cubes and place on a large baking sheet.

Drizzle the chopped squash with avocado oil and pure maple syrup. Sprinkle with cinnamon and sea salt. Use your hands to toss everything together so that it is well-coated.

Roast for 25 to 35 minutes (without opening the oven!), until squash is golden-brown and cooked through. A few minutes before the squash has finished roasting, add the chopped hazelnuts so that they get a nice roast on them as well.

While the squash is roasting, prepare the maple cinnamon tahini. Simply stir together all of the ingredients in a bowl until well-combined.

Once squash has finished roasting, transfer to a serving dish or platter and drizzle with maple cinnamon tahini. Serve alongside your favorite entrees and enjoy!