Summer Squash Salad - Take 3 (Nigella seeds)

Get yourself 1 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 pepper
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 taggiasca olives cut in halves
1/2 medium jalapeno diced fine
large handful of basil shredded

Drain 1 can of chickpeas, and rinse the heck out of the beans to get rid of the "canned" taste.
Mix in the above mis en place, and add salt to taste. 

In a small sauce-pan (or ladle, or some such), add
1 tbsp olive oil
1 tsp nigella seeds
and heat on high till the seeds start crackling.  (Yeah, this is kinda like what we call "voggarne" in south india)
Add this to the bean mix, and mix well.

When the squash is done (a fork should penetrate easily, and it should be slightly caramelized), divide the bean-mix into 4 bowls, distribute the squash on top, and top that with freshly crumbled feta (the kind in brine please)
 
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!