Maple Spiced Winter Vegetable and Kale Bowl

A vegan and gluten free roast vegetable bowl with squash, potatoes, kale and fennel.

1 medium delicata squash
1 large fennel bulb, trimmed
1 lb new potatoes
3 tablespoons extra virgin olive oil, divided
2 tablespoons maple syrup
1 tsp. whole grain mustard
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. cayenne pepper
1/4 tsp. red pepper flakes
1 large bunch kale, thick stems removed

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