Preheat oven to 400℉. Line a baking sheet with parchment paper.
Cut acorn squash in half and scoop out the seeds. Then slice into 1-inch thick slices.
In a small bowl, combine the olive oil, honey, spices and sesame seeds. Mix thoroughly and using a brush, brush each slice or toss the squash slices and seasoning mix in a large bowl.
Transfer the seasoned acorn squash to prepared baking sheet. Roast the squash for 35-40 minutes until soft and cooked through. Flip the squash halfway through.
In a medium sized bowl, crush the garlic with ½ teaspoon of salt. Add the Al Wadi Tahini, lemon juice, and water. Whisk until fully combined.
Drizzle the sumac roasted squash with the tarator and serve.