Preheat the oven to 400. Line a sheet pan with parchment paper and set aside. Add the butter, sage, rosemary, parsley and salt to a small bowl. Use a fork or back of a spoon to mash the ingredients together until well incorporated. Next, add the oil and mix well.

Place the butternut squash quarters on the baking sheet, spread apart. Add equal amounts of the butter mixture to each piece, then generously coat the top of the squash. Season with salt and pepper, then place the pan in the oven and roast for 45-50 minutes, until you can easily pierce the thickest part with a fork.

While the squash roasts, make the tahini yogurt. Add the tahini, yogurt, lemon juice, maple syrup, lemon zest, scallions, salt and pepper to a small bowl. Using a fork, mix well combine. Add the water and mix again until creamy. For a thinner consistency, add more water 1 tsp at a time.

Top with sauce, maple syrup, parsley, pumpkin seeds, red pepper flakes and lemon zest if using.