Sunny’s Roasted Eggplant and Butternut Squash with Simple Tzatziki Sauce

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Tzatziki Sauce:

2 cups whole-milk Greek yogurt

1/2 English cucumber, peeled and chopped

2 cloves garlic (pick big ones!), grated on a rasp

2 1/2 teaspoons hot sauce (I like Frank's RedHot here)

Zest of 1 lemon

1 teaspoon fresh lemon juice

2 tablespoons finely chopped fresh dill

Kosher salt and freshly ground black pepper

Roasted Eggplant and Squash:

1 to 2 eggplants, peeled and cut into 3/4-inch cubes

Kosher salt and freshly ground black pepper

1 butternut squash, peeled, seeded and cut into 1-inch cubes

1/4 cup olive oil

1 teaspoon Hungarian hot paprika or smoked paprika

1 lemon, juiced

Chopped fresh parsley

Seasoned panko breadcrumbs, toasted (optional)