Ingredients

• 1 small kabocha squash, about 2 ½ pounds, peeled, seeded, and cut into 1” chunks
  
• ¹/₂ head of cauliflower, cut into bite-sized florets
  
• 1 bunch lacinato (or any) kale, destemmed and sliced into 1” ribbons
  
• ¹/₄ cup shiro miso
  
• ¹/₄ cup olive oil
  
• 1 teaspoon chaat masala (I used MDH brand)
  
• 1 teaspoon cumin
  
• ¹/₄ teaspoon cayenne (optional)
  
• 1 cup quinoa
  
• 2 cups broth or water (for the quinoa)
  
• ¹/₄ cup goat cheese crumbles (I think feta would also do well)
  
• 2 tablespoons pomegranate arils
  
• salt
  
• pepper