Preheat oven to 425°F. Line a baking sheet with parchment paper.
Slice the squash crosswise into ⅓ inch wide half moons. Place the squash and the onion on the baking sheet and drizzle with coconut oil or ghee, then toss well to combine. Season with salt and pepper.
Roast the squash and onions for about 20 minutes, flipping them halfway through. You want the squash to be golden, lightly browned and fork tender. When finished cooking, remove from oven and set aside
While the squash is in the oven, cook the millet. Bring 2 cups water to a boil in a small pot. Add 1 cup millet and ½ tsp salt. Return water to a boil then reduce heat to simmer, cover and cook until tender, about 20 minutes. Drain off any remaining water and allow to cool.
Place the chopped kale in a large bowl and massage 1⁄4 cup of the tahini dressing into it using your hands (this will help break down the leaves). Add the millet, roasted squash and onion, celery, parsley, cranberries, and pumpkin seeds and toss well to coat. Add more dressing as needed.