Preheat oven to 375F/191C. Drizzle squash with oil and put cut-side down on the lined baking sheet. Roast for 30-40 minutes.

While squash roasts, grill corn cobs until fully cooked, allowing for char marks. Once cool, slice off corn kernels and combine with ground cherries, parsley, and 2 tbsp sunflower oil; mix and season to taste with salt, pepper, and a squeeze of lemon juice; set aside.

Once squash is roasted, scoop out into a bowl, and add 6 tbsp (90 mL) butter, maple syrup, salt, and mash or purée in a food processor. Adjust seasoning to taste.

In a saucepan over medium heat, melt 4 tbsp (60 mL) butter. Add thyme and cooked lobster meat, reduce heat, and stir to warm gently. Once warmed, add in dill and a squeeze of lemon, and adjust the seasoning to taste.

To serve, add squash purée to the plate, top with corn salad and lobster meat, sprinkle with crumbled feta, top with fresh cracked pepper and garnish with fresh dill sprigs.