Summer Squash Salad (Good *and* Alliterative)

Get yourself 1.5 lb of Butternut Squash, already peeled and sliced into 1" chunks.  How? Either do it yourself, of if you're lucky, get it already in shape from the grocery :-)
Put it in a large bowl, and drizzle with
1/4 tsp salt 
1/2 tsp ground cumin
1/2 tsp chilli powder
1/2 tsp ground pepper
1/4 tsp turmeric
2 tbsp olive oil 
Mix this all up till the squash is well coated.
Place the squash in a baking pan, and roast in an oven at 350°F for 30 minutes

While the squash is roasting do the mis en place thing, consisting of
1 large tomato diced into 1/2" chunks
20 kalamata olives cut in halves
1/2 lb feta (in brine. discard the brine!) in 1/2" chunks
handful of basil shredded

When the squash is done (a fork should penetrate easily, and it should be slightly caramelized), assemble the dish

Divide the squash into 4 bowls, and distribute the tomatoes, olives, feta, and basil on top.

Serve with a country bread of some kind, and a glass of prosecco, or picpoul di pinet

Bonus : If you've got any pomegranate seeds, sprinkle liberally. The crunch/juice factor puts this recipe over the top!

Enjoy!
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