roasted squash and pomegranate salad — autumn in a bowl

Right so I had half a butternut squash left from the dal I made earlier this week and I genuinely couldn't face another warm dish. Grey day, needed something bright. So I roasted the squash in chunks with a bit of cumin and smoked paprika until the edges went a bit caramelised and just left it to cool. Base is peppery rocket, then the squash, a big handful of pomegranate seeds, toasted pumpkin seeds, and thin slices of red onion. Dressing is just tahini thinned with lemon juice and a tiny bit of maple syrup, splash of water to loosen it. That's it honestly. The pomegranate is doing a lot of work here — that tartness against the sweet squash is proper nice. Chai kept circling the kitchen the whole time which I take as a good sign.