Yum.
My mom just made me the most wonderful salad, full of crunch and flavor! It's based in roasted butternut squash, rocket leafs, nigella seeds and a marvelious yogurt dressing.
It's very easy to make and the ingredients are basic, so give it a try for your next dinner for two!
Recipe courtesy Technicolor Kitchen.

Ingredients:
1 small butternut squash
1 tbsp olive oil
sea salt and pepper to season
2 tbsp tahini
½ cup plain yogurt – I used non-fat
1 tsp ground cumin
½ tsp finely chopped garlic
1 tbsp lime juice
3 cups arugula (rocket)
1 handful flat-leaf parsley leaves
1 tbsp nigella seeds (sunflower seeds go great too)
1 cup corn kernels (the picture doesn't have the corn, it was added later)

Directions:

Preheat the oven to 175ºC/350ºF.
Peel the butternut squash and cut it into large chunks.
Toss it in the oil, season with salt and pepper and then put the chunks on a baking sheet. Roast for 30 minutes, or until the butternut squash is tender, then allow it to cool.

To make the dressing, mix the tahini, yogurt, cumin, garlic and lime juice to a smooth paste; season with salt and pepper to taste.

Toss the arugula and parsley leaves together and pile them onto a serving plate. Top with the roasted squash, add a spoonful of the dressing, and garnish with a sprinkle of nigella seeds.

Serves 2