Place kabocha squash on a lined baking sheet and brush the flesh with maple syrup and season with salt and pepper, cut side up and roast at 400 degrees F, for about 1 hour or until flesh can be easily cut into.
While squash is cooking, mix together the tahini and a bit of warm water so it turns into a pourable consistency. It may firm up a bit as it sits but just mix it up again and it will be fine.
Once squash is done roasted, remove from oven and drizzle with pomegranate molasses, tahini and lemon zest. Then top with pomegranate seeds and fresh cilantro and an extra drizzle of olive oil. Serve with lemon wedges.