Preheat oven to 385 degrees F.

Cut the squash horizontally at the neck, where the bulb starts. Take the bulb, cut in half vertically through the middle and remove seeds. Cut into 1/2 inch half moons, leaving the skin attached. The long neck you now, have, take and peel. Then dice into 1/2 inch cubes. Toss and rub all squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and few pinches of pepper. Roast for about 25 minutes, turning once, until brown and tender. Set aside.

Reduce heat to 300 degrees. Brush halved tomatoes on all sides with 1 1/2 tablespoons olive oil. Sprinkle with 1/2 teaspoon salt and pepper. Roast for about 35 minutes, until tomatoes have brown roasted edges, are soft, and have shrunk a bit in size, as shown in the picture above.

Season finished squash and tomatoes with a little more salt and pepper if needed once out of oven. Mix yogurt with olive oil, cardamom, salt, and lemon juice. Spread 1/2 on the bottom of the serving plate, top with squash and tomatoes, and finish with rest of yogurt and parsley.