Preheat oven to 425 degrees. Halve Honeypatch squash lengthwise and scoop out seeds. Slice into half-moons, about 1/2 inch thick. Remove and discard core from fennel with angled downward cuts and dice into pieces, about 3/4 inch each.

Place squash and fennel on a lightly oiled, foil-lined baking sheet. Drizzle with 1 1/2 tablespoons (3 tablespoons for 4 servings) cooking oil. Season with applewood-smoked sea salt and a pinch of pepper. Stir to coat and spread in a single layer. Roast 18-20 minutes, or until squash is fork-tender, stirring halfway through. Let cool on baking sheet at least 5 minutes.

Roughly chop hazelnuts if necessary. Remove and discard any large stems from kale if necessary.

Place hazelnuts in a medium dry sauté pan (large pan for 4 servings) over medium heat. Toast 2-3 minutes, or until fragrant, shaking pan frequently. Transfer hazelnuts to a plate.

Pat sirloin steak dry with paper towels. Season with Mediterranean spice blend, salt, and pepper. Heat 1 tablespoon cooking oil in the same pan used for hazelnuts over medium-high heat. Add steak to the hot pan. Sear 5-6 minutes on each side, or until fully cooked (or to desired doneness). Transfer steak to a cutting board and let rest at least 10 minutes.

Place sour cream in a small bowl. Add 1 tablespoon (2 tablespoons for 4 servings) sunflower basil sauce and 1 teaspoon (2 teaspoons for 4) water. Stir to combine. Season with salt and pepper to taste. Place kale in a large bowl, drizzle with remaining sunflower basil sauce, and lightly season with salt. Massage until leaves soften. Add squash and fennel to the bowl with kale and toss to combine.

Slice sirloin steak against the grain. Divide salad between bowls, top with steak, and drizzle with creamy sunflower basil pistou. Garnish with toasted hazelnuts and Parmesan cheese. Enjoy!