Preheat oven to 450 degrees fahrenheit

Cut squash in half, season with garlic, shallot, olive oil, salt, pepper, cinnamon, paprika and fresh herbs. Roast in the oven at 450 for about 40 minutes

Let cool and scoop the squash out of the skin - add directly to the blender with an additional tablespoon of olive oil, lemon juice and more salt

Rinse and dry chickpeas, then add to to a food processor with tahini, pulse until smooth

Add blended squash puree directly into the food processor and blend until combined

Top with extra olive oil and pomegranate seeds

Preheat oven to 325 degrees fahrenheit

Mix together sourdough starter and olive oil - whisk until combined - then add flour and mix with a wooden spoon

Gently knead the dough until it comes together, and then roll out into uniform rectangle