Preheat oven to 350 degrees.

Place squash and leek on baking sheet. Drizzle with 3 teaspoons olive oil and season with salt and pepper. Roast 45 minutes or until squash is tender when pricked with a sharp knife edge. Remove from oven and let cool.

Use large spoon to scoop roasted squash into food processor. You should have about 1 cup of squash. Add roasted leek, remaining teaspoon olive oil, tahini, Greek yogurt, date syrup, and cinnamon. Process until smooth, adding a few tablespoons of water if a thinner consistency is desired. Season to taste with salt and pepper.

Transfer to serving bowl and sprinkle with sesame seeds.