Step 1

Preheat the oven to 450°F. On a lined sheet pan, toss the butternut squash with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 15 to 18 minutes, turning halfway through, until browned and tender when pierced with a fork.

Step 2

While the squash roasts, zest and juice the lemon. Small dice the tomatoes. Small dice the cucumbers. Mince the garlic. Peel, halve and finely chop the shallot; toss ½ the shallots with a splash of lemon juice and season with S&P to taste. Reserve the remaining shallots in a small bowl. Pick the dill fronds off the stems; roughly chop the fronds.

Step 3

In a large bowl, combine the tomatoes, ¾ of the cucumbers, ⅓ of the dill and up to ½ of the following ingredients (to taste): unmarinated shallots, garlic, lemon zest and remaining lemon juice. Drizzle with olive oil and season with the remaining spice blend and S&P to taste. Toss to combine thoroughly.

Step 4

In a small bowl, combine the yogurt, remaining cucumbers, as much of the remaining unmarinated shallots and garlic, lemon juice and zest as you’d like and ½ of the remaining dill. Drizzle with olive oil and season with S&P to taste. Toss to combine thoroughly.

Step 5

Place the naan directly on the oven rack and toast, 1 to 2 minutes, until warmed through, soft and pliable. Divide the warmed naan between your plates and top with the sauce and roasted squash. Spoon ½ the salad over the squash. Garnish with the feta, remaining dill and as many of the lemon-marinated shallots as you’d like. Serve the remaining chopped salad on the side. Bon appétit!