Roasted Squash with Spicy Greens

This was flat out amazing. I served with the yogurt on the side because vegans were involved, but you could serve with a plant based yogurt, or skip altogether. 1½ pounds butternut squash ⅓ cup extra-virgin olive oil, plus more for drizzling 1 teaspoon kosher salt, plus more for seasoning 1 bunch baby spinach or Tuscan kale 1 tablespoon unseasoned rice vinegar ¼ cup untoasted sesame seeds ¼ cup hulled sunflower seeds ¼ cup pumpkin seeds ½ teaspoon mustard seeds (any color) ¾ teaspoon crushed red pepper flakes ¾ cup Greek yogurt Preheat the oven to 500°F with a rack in the lowest position. Starting at the neck end and continuing to the belly end of the squash, cut squash crosswise into ½-inch-thick rounds, then scoop out the seeds with a spoon. Transfer the squash to a large rimmed baking sheet and drizzle generously with oil, turning to coat. Season both sides with salt, then arrange in a single layer. Roast on the bottom rack until the squash is tender and lightly browned around edges, 15 minutes (I don't even bother turning it, preferring to get one side as dark as possible). While the squash roasts, use your hands to strip the kale leaves from the stems, then cut leaves crosswise into ¼-inch-wide ribbons. Wash and dry the leaves, then transfer to a large bowl. Drizzle vinegar over, then toss to coat. Stir together ⅓ cup oil, sesame seeds, sunflower seeds, mustard seeds, and 1 teaspoon salt in a small skillet or saucepan. Place over medium-high heat and cook, swirling the skillet often, until the seeds are golden brown and starting to pop, about 3 minutes. Remove the skillet from the heat, quickly stir in the red pepper flakes, and immediately pour oil mixture over the kale—there will be a bit of spattering as the hot oil hits the moisture on the leaves, so take care with this step. Toss to combine. Spoon the yogurt onto a platter. Top with the roasted squash, then pile the sizzled greens on top.