Meanwhile, heat 1 Tablespoon of olive oil in a medium size skillet over medium heat. Add red onion and 1/4 teaspoon sea salt and sauté for a few minutes. As onion begins to turn translucent, add minced scallions and cook for 30 more seconds. Pour sautéed onions and scallions into large mixing bowl along with sunflower seeds, black olives, sun dried tomatoes, and cilantro. When the butternut squash has finished cooking, add to the large mixing bowl as well.