Acorn squash bowl with roasted chickpeas, kale, and tahini dressing. Halve the acorn squash and roast at 425 until fork tender. Toss chickpeas in olive oil salt pepper and roast, stirring every so often, until crispy. Combine tahini, lemon juice, salt, and pressed garlic with water to create dressing. Serve over kale (massaged with lemon juice) and chickpeas in the halved squash.