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Preheat oven to 425°F. Line a large baking sheet.
Peel and cube 1 large butternut squash into 1-inch pieces. Pat dry with paper towels to absorb excess moisture.
Drizzle the butternut squash with 2 tbsp olive oil, season with a generous amount of salt and pepper, 1 tsp garlic powder, and 1 tsp sweet paprika, and optional, 1 tbsp cornstarch (optional for crispier edges) or you can use freshly grated Parmesan. Spread in a single layer with space between pieces.
Roast for 35-40 minutes, flipping halfway, until golden and caramelized on the edges. For extra crisp, broil for 2-3 mins at the end.
While the squash roasts, make the dressing by mixing ¾ cup plain Greek yogurt, 3-4 tbsp mayo, juice of 1 lemon, 2 minced garlic cloves, 2-3 tbsp fresh chopped dill, 2-3 tbsp chives, ½ cucumber finely diced, ½ small red onion finely diced, salt and pepper.
Let the roasted squash cool for 5 mins, then toss gently with the dressing.
Garnish with extra dill and chives, and optional, you can always sprinkle feta on top.