Preheat oven to 400⁰F. Prepare a baking sheet by lining with parchment paper and spreading 1 teaspoon coconut oil.
Place squash on a cutting board, and remove seeds. Carefully cut in 1/2" moon shaped slices, and set aside. Slice apples.
In a small bowl, add 1 tablespoon melted coconut oil, maple syrup and cinnamon and mix until well combined. Set aside.
Place squash and apples on the sheet pan, and use a basting brush to brush half of the coconut oil mixture on top of the squash and apples. Place baking sheet in oven and cook for 25 minutes. Turn squash and apple slices halfway through using a spatula, and lightly brush with the remainder of the coconut oil mixture. When the squash and apples are done, remove the sheet pan from the oven and let cool.
In a small bowl, add the olive oil, water, apple cider vinegar, Dijon mustard, minced garlic, and salt, and whisk together until the dressing is emulsified.
In a large bowl or platter, add the romaine lettuce and cooked sorghum. Top with the roasted squash and apple mixture from above, along with pecans and hemp seeds. Drizzle with the apple cider vinaigrette.
In an Instant Pot prepare sorghum for 25 minutes using the manual setting on high pressure.
Serving size: 2 cups, Calories: 485 calories, Fat: 28 grams, Saturated fat: 5 grams, Carbohydrates: 55 grams, Sugar: 20 grams, Sodium: 60 milligrams, Fiber: 10 grams, Protein: 10 grams, Cholesterol: 0 milligrams