Directions

• Start by making the (Just a Little) Spicy Tahini Dressing. In a medium-sized bowl, whisk together the lemon juice, honey and tahini. Add cold water, 1 tablespoon (15 ml) at a time, until the dressing is drizzling consistency (because brands of tahini vary in thickness, you might need more water, or not need any at all). Whisk in the olive oil, cumin, chipotle powder, and garlic. Season to taste with kosher salt. You can store it in the refrigerator for up to 1 week.
• Preheat the oven to 400°F (180°C) and adjust a rack to the middle position. Use a vegetable peeler to peel the outer skin from the squash, then scoop out the seeds with a spoon, and cut the squash into a ½-inch (1.3-cm) dice. Rub the squash pieces with the grapeseed oil and season with a ¼ teaspoon of kosher salt and a few cranks of black pepper. Roast the squash pieces until soft and starting to brown, about 25 minutes. Allow to cool to room temperature. 
   
  In a large pot, bring 3 quarts (2.8 L) of water and 2 tablespoons (17 g) of kosher salt to a boil. Prepare an ice bath by filling a large bowl halfway with ice, then add enough water so the bowl is two-thirds full. Add the asparagus to the boiling water and cook for 45 to 60 seconds. Using a spider strainer or something similar (a regular strainer will work, just not as well), remove the asparagus from the boiling water and plunge into the ice bath. 
• Remove the asparagus from the ice water and place on a large plate lined with paper towels. Lightly dab the asparagus dry (they don’t need to be bone dry; we just don’t want tons of moisture clinging to them), then cut into ½-inch (1.3-cm) pieces.
   
  Pour 3 tbsp (45 ml) of dressing into the bottom of each jar, then divide the ingredients between the two jars, layering in the following order: chickpeas, asparagus, quinoa, butternut squash, feta cheese, and sunflower seeds. Place the lids on the jars and refrigerate for up to 3 days. Shake right before serving.