Preheat the oven and prepare a baking sheet.

Cut the squash into slices and toss with avocado oil, cornstarch, garlic powder, ground coriander, Chinese Five Spice, fresh thyme, fennel seeds, maple syrup, and salt.

Spread the squash on the baking sheet and roast until tender and slightly crispy.

In a large bowl, combine the sliced brussels sprouts, red onion, and roasted squash.

In a separate bowl, whisk together tahini, maple syrup, grated garlic, Dijon mustard, minced cilantro, lime juice, lime zest, and cold water to create the dressing.

Pour the dressing over the salad and toss to combine.

Serve the salad with cooked rice or quinoa.