Preheat oven to 400 degrees.
Place the diced squash into a medium bowl, drizzle with olive oil and sprinkle with salt, pepper, chili powder and paprika and toss to coat.
Line a baking sheet with parchment paper or lightly oil it, then pour squash onto baking sheet and spread out into an even layer so that no squash overlap.
Place baking sheet in oven for 20-25 minutes, tossing once at the halfway point, until squash is fork-tender and browned on the edges.
Place lemon juice, tahini and a sprinkle of salt and pepper into a small mixing bowl and whisk to combine.
Place squash into a large, shallow serving bowl, drizzle with tahini dressing and garnish with parsley, pumpkin seeds and sesame seeds.
