Preheat oven to 450°F and line a baking sheet with parchment paper. Drizzle the squash with olive oil and pinches of salt and pepper. Roast, cut side up, 35 to 40 minutes, or until tender and browned around the edges.
Make the chimichurri: Place the pepitas in a food processor and process until finely ground. Transfer to a small bowl and mix in the red pepper flakes, garlic, cilantro, and freshly ground pepper. Add the lemon juice, olive oil, and maple syrup and stir until combined. Set aside.
Prepare the chickpeas: Heat the oil in a medium nonstick skillet over medium heat. Add the onion, a pinch of salt, and cook until soft, 5 to 8 minutes, until browned, turning down the heat as needed. Turn the heat to low and add the garlic, cumin, cinnamon, and chickpeas. Stir to coat, then add the broth, ¼ teaspoon salt, and pinches of pepper and simmer 5 minutes. Remove from the heat and stir in the lemon juice. Set aside, the mixture will thicken. Stir in the cilantro just before assembling the dish.
Make the lemon yogurt: In a small bowl, combine the yogurt, lemon juice, olive oil, and salt.
On a platter, assemble the squash quarters and top with the chickpeas and the chimichurri. Garnish with cilantro and pepitas and top with the lemon yogurt.
*Note: if you use raw pepitas, add ¼ to ½ teaspoon sea salt to the chimichurri.
Recipe by Love and Lemons at https://www.loveandlemons.com/acorn-squash-chickpeas-chimichurri/