||Preheat oven to 400 degrees.
||In a bowl, toss together squash, onion, 1 tablespoon olive oil, cumin and turmeric. Spread mixture evenly on a large baking sheet and roast 35-40 minutes. Stir occasionally until slightly golden brown and almost tender. Remove from heat and place in a bowl.
||Add remaining 2 tablespoons of olive oil, lemon juice, lemon zest and cracked black pepper to roasted squash and toss well; adjust seasoning with salt and pepper.
||Divide arugula among 4 plates, approximately 2 cups per plate. To serve, top each plate with 3 chicken tenders and 3/4 cup lemon-squash mixture.