Preheat the oven to 400 degrees Fahrenheit.

Cut off top and bottom of squash, then cut in half. Remove pulp and seeds. Slice squash into half-inch-thick slices and arrange on a Gefen Parchment-lined rimmed sheet pan. Drizzle olive oil, maple syrup, and balsamic vinegar over squash. Season with salt and pepper.

Roast until fork-tender and fragrant, about 20 to 25 minutes. Drizzle with tahini sauce and top with sprinkled parsley before serving. Serve warm.

In a medium bowl, combine garlic and lemon juice. Add tahini, olive oil, soy sauce, cumin, salt, and pepper to the bowl. Whisk until the mixture is thoroughly blended.

Add ice cubes one at a time, whisking after each addition until smooth. (It may seize up; don’t worry.) After about three ice cubes you will have a perfectly creamy and smooth tahini sauce.