Preheat the oven to 190°C/375°F/Gas Mark 5 and line two baking trays with parchment paper.
Place the beetroot and squash onto separate trays to prevent the beetroot from colouring the squash. Coat with 4 tsps of coconut oil, sprinkle with thyme leaves and season with salt and pepper.
Cook the beetroot for 10 minute, then add the squash and continuing roasting for 20 minutes until the beetroot is tender and the squash is golden.
Meanwhile rinse the squash seeds, discard any pulp and pat dry. Place on a small lined baking tray, drizzle with 1 tsp coconut oil and season with salt and pepper. Roast in the oven for 15-20 minutes or until golden and crispy.
Next, place the kale in a bowl with the lemon juice and a pinch of salt. With clean hands, massage for 2 minutes. Set aside.
Once the beetroot, squash and seeds have roasted, remove from the oven and set aside to cool slightly in the trays. They want to be warm when serving, not piping hot.