Toss the squash with the olive oil, ¼ teaspoon salt, and the black pepper and spread it out on a baking sheet. Roast until golden, about 15 to 20 minutes, tossing once halfway through. Remove from oven and cool.
Add the cooled squash, remaining ½ teaspoon salt, chickpeas, tahini, lemon juice, cumin, garlic powder, paprika, and ginger to a blender or food processor and puree until smooth, gradually adding enough water so it reaches your desired consistency.
Heat the olive oil in a small skillet over medium heat. Add the pumpkin seeds and cook until starting to turn golden, but not yet popping, about 2 minutes. Turn off the heat and stir in the paprika.
To serve, spread the hummus out in a shallow bowl. Drizzle the pumpkin seeds and oil on top, and serve with pita bread, toasted pita chips, sliced baguette, crackers, or raw veggies for dipping.
Notes
If you are preparing this recipe as GLUTEN FREE, just be sure to use brands of chickpeas and tahini that are known to be GF.