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)