Peel butternut squash and cut into bite-sized pieces. Arrange on a baking sheet in a single layer, season with garlic powder, salt and pepper. Bake for 20-25 minutes at 200°C/400°F, until squash is tender and lightly browned. Let them cool a bit.
Meanwhile mix together tahini, olive oil, lime juice and pepper for the dressing.
Assemble salads in 2 mason jars. Add dressing first, then butternut squash cubes, quinoa,
Tomatoes, onions, pine nuts and arugula on top. Enjoy!
