Preheat oven to 420 degrees. Toss squash with a tablespoon of oil and toss with chipotle powder, salt and pepper. Bake for 45 minutes, stirring occasionally, until tender. Allow to cool slightly.
Make dressing by combining remaining oil, tahini, maple syrup, lemon zest, lemon juice and garlic in a small bowl.
In a large bowl combine squash, quinoa, kale and cranberries. Toss with dressing and top with feta.
Notes
To make this recipe vegan, use crumbled (or nut cheese).