Preheat the oven to 425 degrees F (220 degrees C).
On a parchment-lined baking sheet toss the Butternut Squash (4 cup) with Olive Oil (to taste) and Sea Salt (to taste). Arrange in an even layer and roast in the oven for 15 minutes, until soft but not beginning to caramelize. Add the Scallion (1 bunch) and toss to coat in the olive oil.
Arrange again in an even layer and return to the oven. Roast for another 15 minutes, or until the squash is lightly brown and the scallions have crisped.
Meanwhile, in a large mixing bowl, toss the Kale (1 bunch) with Olive Oil (1 tablespoon), Lemon Juice (1 tablespoon) and Sea Salt (1/2 teaspoon) with your hands until the greens are very well coated and starting to wilt.
In a small mixing bowl, whisk together the maple Maple Syrup (1 tablespoon), Sambal (1 teaspoon), remaining Lemon Juice (1 tablespoon), Olive Oil (2 tablespoon) and Sea Salt (1/4 teaspoon) until combined.
Transfer the kale to a serving platter and top with the roasted squash and scallions. Drizzle the sweet chili dressing on top and serve. Enjoy!