Roasted squash and bell-peppers on cumin-rice

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.  You know they're done when a fork penetrates easily, and the top is slightly (or more!) caramelized.

Once the squash is done, roast 1 large bell pepper.  How?  Core it, slice into 1/2" wide strips, drizzle with  
1 tbsp olive oil
1/4 tsp salt
place on a baking pan, and roast in an oven at 350°F for 15 minutes. You'll know when they're done when the skin is getting wrinkly and slightly charred.  Don't overdo this - bell peppers have a lot of liquid in them, and slightly roasting it releases the liquid - still in the veggie - so that when you bite into it it isn't chewy or crunchy, but instead, slightly wet (really!)

While the veggies  are roasting, prepare the cumin-rice with 1/2 cup rice.  You're basically just making rice with the following added to it before starting 

In a small sauce-pan (or ladle, or some such), add
1 tsp cumin seeds
1 tbsp olive oil and heat on high till the seeds just start crackling.  (Yeah, this is kinda like what we call "voggarne" in south india).  Then, prepare the rice pretty much the way you'd do it normally, but add the cumin-mixture to to the rice, before you start.

 

Divide the rice into 4 bowls.

Place the roasted quash on top of it.

Place the roasted bell-peppers on top of that

Sprinkle 1 tbsp chopped olives (any kind. preferably kalamata and taggiasca) on each bowl.

Top with ricotta and/or mozarella di bufala and pinenuts.

Enjoy with a glass of rose, reveling in the awesomely taste (and health-osity!)