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Prep your butternut squash. Using a sharp knife, cut your squash in half lengthwise and remove the seeds. Drizzle the flesh with a little bit of oil, salt, and pepper.
Roast butternut squash. Preheat oven to 375 degrees Fahrenheit. Line 1-2 baking sheets with parchment paper. Place squash cut side down and roast for 40-45 minutes until soft and fork tender.
Make the sauce. Combine all sauce ingredients in a small mixing bowl and whisk together. Add more water if needed. Set aside.
Make the beef mixture. When there are 10 minutes left on the squash, make the beef. Heat a large skillet over medium heat, add ½ tablespoon oil, and let it get hot. Add onions and sauté for 2-3 minutes until soft. Add ground beef and salt and pepper and break it up with the back of a large spoon. Cook for about 3 minutes, stirring occasionally. Add kale and cook for another 2-3 minutes until it's wilted and the beef is cooked through and no pink remains. Add cumin, garlic powder, cinnamon, red pepper flakes, lemon juice, and a little salt and pepper and stir to combine.
Stuff squash. Remove squash from oven, flip over to reveal the flesh, and let cool for a minute. Evenly distribute the ground beef mixture over squash halves. Top them with a drizzle of tahini sauce.