Couscous with walnut/parsley pesto and pomegranate seeds, roasted delicata squash, and strawberry/cashew butter yogurt

I found a recipe for delicata squash that I really like:
1 delicata squash, cut lengthwise in half, deseeded, then sliced in 1/4 inch thick pieces
1 tbsp olive oil
2 tbsp maple syrup
Salt and pepper
Roast at 375 F for 30 mins. I removed the skin after it was cooked.
For couscous I always follow the package cooking instructions I just substitute water with chicken broth.
For parsley/walnut pesto
1 garlic clove
handful parsley leaves
1/4 cup walnuts
1 tbsp Parmesan cheese
2 tbsp lemon juice
1/4 cup olive oil
Salt and pepper
Blend everything to your desired texture. Then mix couscous, pesto, and pomegranate seeds.
And for the familiar item on his dish I have 3 tbsp yogurt mixed with 1 tbsp cashew butter and 3 smashed strawberries.
He had about two pieces of squash I thought he would eat more because it was tasty but I guess not! Finished his yogurt and had about 1/3 of the couscous.