Drizzle brussel sprouts with coconut oil and balsamic vinegar and mix to coat.
Bake the kabocha squash whole with the brussel sprouts on the same baking sheet.
Bake for around 45 minutes, or until the kabocha squash is soft when poked with a fork and brussel sprouts are crispy.
FOR THE HUMMUS
Put chickpeas, pumpkin puree, lemon juice, tahini, garlic powder, paprika in a food processor. Add in water, 2 tbsp at a time if the mixture is too dry.
Process until mixture is smooth.
Add salt and cracked pepper to taste.
FOR THE CRANBERRY SAUCE
Preheat a pan on medium heat.
Add in cranberries to the pan, as well as juice of half an orange and maple syrup.
Leave in pan, shaking it often, for around 10-15 minutes or until most cranberries pop. Leave cranberries in saucepan until cooled. You should see the sauce thicken upon cooling. If not thickened, cook cranberries a little longer.
Transfer cranberries into a medium bowl.
Add in orange juice, zest, miso, and honey/liquid sweetener of choice.
Mix together until mixture form into a sauce.
Notes
*Vegan option: Replace honey with more maple syrup
Recipe by Radiant Rachels at https://radiantrachels.com/kabocha-hummus-bowl/