Preheat oven to 400°F (200°C). On a large baking sheet, toss the cubed squash with 1 tbsp olive oil, 1 tsp kosher salt, and 0.5 tsp ground cinnamon. Roast for 40 minutes until deeply tender and caramelized.

In a small skillet over medium heat, warm the remaining 1 tbsp olive oil. Add the 0.25 cup pepitas and 1 tbsp za'atar seasoning. Toast for 2-3 minutes until fragrant, then set aside.

Transfer the hot, roasted squash to a food processor or large bowl. Add 1 tbsp brown sugar and 1 tbsp maple syrup. Purée or mash until smooth and creamy.

In a small bowl, whisk 2 tbsp tahini paste with 1 tbsp lemon juice. If too thick, whisk in warm water one teaspoon at a time until drizzly.

Transfer the warm purée to a serving dish. Drizzle the tahini sauce over the top, then garnish with the toasted za'atar pepitas and fried shallots.