Cut the squash into cubes and sprinkle with salt, pepper and nutmeg.
Roast at 180C (356F) until soft (about 25 minutes).
For the dressing mix the rest of the ingredients together, ie lemon juice, oregano, coriander, tahini, salt and pepper and oil, fresh herbs, nutmeg, sumac and cumin excluding the avocado and feta cheese.
Finish up the salad by tossing together the squash, chopped avocado and feta cheese. Splash the dressing over the salad and toss the ingredients around to fully coat them
Serve immediately and enjoy.