Preheat oven to 375°F (190°C).
Place the butternut squash on the baking sheet and toss with olive oil and spread evenly. Season with salt and pepper. Toss to coat the squash and place into the oven for 30 minutes until golden and tender.
If adding lentils, this would be the time to bring a small pot of water to a boil, add salt and lentils. Reduce heat and simmer for 20 minutes, until tender, not falling apart. Set aside.
Heat the remaining 1 tablespoon of olive oil in a skillet, over medium heat. Add onions and sauté until tender about 3 minutes. Then add garlic and spices, cook for another minute. Add the tomatoes and place lid on the skillet and simmer for 10 minutes until the tomatoes have softened, season with salt and add red pepper flakes if you desire.
Add hot water and roasted squash to the skillet and simmer for another 5 minutes until the water reduces. Taste to adjust seasoning. Avoid overcooking, as the squash will become mushy.
Mix together the yogurt and dill in small bowl.
To serve, transfer to a serving plate and drizzle with yogurt and dill mixture and garnish with dill. Serve with lentils, rice or pita bread.
