Preheat oven to 425 degrees. Halve Honeypatch squash lengthwise and scoop out seeds with a spoon. Slice into half-moons, about ½ inch thick. Remove and discard the core from fennel using angled downward cuts and medium dice into pieces, about ⅕ inch each.

Place squash and fennel on a lightly oiled, foil-lined baking sheet. Drizzle with 1½ tablespoons cooking oil (or 3 tablespoons for 4 servings). Season with applewood-smoked sea salt and a pinch of pepper. Stir to coat and spread out in a single layer. Roast for 18-20 minutes, or until squash is fork-tender, stirring halfway through. Let cool on the baking sheet at least 5 minutes.

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

Place hazelnuts in a medium dry sauté pan (large sauté pan for 4 servings) over medium heat. Toast for 2-3 minutes, or until fragrant, shaking the 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 pan used for hazelnuts over medium-high heat. Add steak to the hot pan and sear for 5-6 minutes on each side, or until fully cooked or at desired doneness. Transfer steak to a cutting board and let rest for at least 10 minutes.

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