Butternut Squash Gyros
[Vegan]

Make The Butternut Squash Filling:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the squash, avocado oil, coriander, cumin, gar- lic powder, paprika, salt, and pepper. Toss to mix well. Spread the squash mixture evenly on the prepared baking sheet. Roast until the squash is golden brown and tender, about 30 minutes, tossing halfway through.

Make The Salad:

1. In a medium bowl, mix together the cucumber, tomatoes, red onion, garlic, olive oil, dill, and pickled red onion brine. Season with salt.

Make The Garlic Dill Sauce:

1. In a small bowl, stir together the yogurt, mayonnaise, lemon juice, garlic, dill, and salt.

Assemble The Gyros:

1. Heat a dry medium nonstick frying pan over medium-high heat. Working with 1 pita at a time, drizzle a little olive oil on each side and heat in the pan until lightly toasted, about 1 minute per side.
2. In the centre of each pita, layer the roasted butternut squash, salad, Garlic Dill Sauce, Pickled Red Onions, and a sprinkle of feta , if using.
3. Garnish with the dill and fold the sides together.