Halve peeled squashes lengthwise and scoop out seeds with a large spoon. Rub all over with oil and season with salt and pepper. Roast the squash in a baking dish side by side until just beginning to soften, about 15–18 minutes.
While your squash is baking, bring chiles, maple syrup, canna butter and vinegar to a simmer in a small saucepan over medium-high heat, stirring occasionally and removing the chiles as soon as simmering and sauce is just thick enough to coat spoon, 6–8 minutes. Reduce heat to very low and keep glaze warm.
Transfer squash to a cutting board and let cool slightly. Using a sharp knife, score rounded sides of squash halves crosswise, going as deep as possible without cutting all the way through. Return squash to baking dish, scored sides up.
Roast squash, basting with glaze, until tender and glaze forms a rich brown coating, 30-40 minutes.
On a separate baking sheet, bake sunflower seeds for 5-8 minutes until golden brown.
To make the tahini sauce whisk all the ingredients together except the water. Then slowly whisk in water until a smooth creamy sauce is formed.
To serve, coat with extra glaze, drizzle with tahini sauce, and pomegranate seeds. Sprinkle with sunflower seeds and fennel pollen, top with reserved chiles and fennel fronds.
