Preheat the oven to the desired temperature for roasting the squash.

Cut the squash in half, remove seeds, and slice into thin half-moons.

Toss the squash with avocado oil, cornstarch, garlic powder, ground coriander, Chinese Five Spice, thyme, fennel seeds, maple syrup, and salt.

Spread the squash on a baking sheet and roast until tender and golden brown.

In a large bowl, combine the shaved Brussels sprouts, red onion, and chickpeas.

Prepare the dressing by whisking together tahini, maple syrup, garlic, Dijon mustard, cilantro, lime juice, lime zest, and cold water until smooth.

Once the squash is finished roasting, add it to the salad bowl and drizzle with dressing.

Toss everything together and serve with cooked rice or quinoa.