Preheat the oven to 375 degrees. Adjust the oven racks to the upper and lower thirds of the oven.

Place the butternut squash on a rimmed baking sheet. Toss with the olive oil and a pinch of salt and pepper and roast in the lower third of the oven in an even layer for 25-35 minutes until tender. Remove from heat and set aside to cool slightly.

While the butternut squash roasts, place the pepitas on a parchment lined baking sheet. Toss with the olive oil, maple syrup, spices, and salt and roast in the upper third of the oven for 8-10 minutes or until golden and crispy. Remove from heat and cool.

Place the cooled butternut squash, chickpeas, tahini, lemon juice, maple syrup, garlic, smoked paprika, cayenne, pepper, and salt in the bowl of a food processor and pulse until coarsely chopped.

With the processor running, add the olive oil through the feed tube and process until smooth. Add 1-2 tablespoons of water to thin out the hummus if desired.

Serve topped with the pepitas, and garnish with pomegranate and chopped cilantro or parsley if desired. Enjoy!