Thinly slice both squash and de-seed the delicata squash. In a large sauce pan, add olive oil, all squash slices, salt & pepper. Cook for about 20 minutes over medium heat until squash is carmelized. Flip often so all sides are cooked.
While squash is roasting, cook rice as directed. Add salt & vegan butter once done then set aside.
While both rice and squash are cooking, combine all salad dressing ingredients into a mixing bowl. Whisk to combine. Taste to see if anything needs adjusitng, set aside.
Add cooked squash into a large serving dish. Pour in pumpkin seeds, feta, basil, and cooked rice. Add in salad dressing and stir till all ingredients are evenly coated. You can serve this dish hot or cold!