Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: In a large bowl, toss the cubed butternut squash and sliced carrots with olive oil, salt, and pepper until evenly coated.
Step 3: Spread the vegetables in a single layer on the prepared baking sheet, ensuring they aren't crowded.
Step 4: Roast for 25-30 minutes, or until the vegetables are tender and have caramelized edges, tossing halfway through.
Step 5: While roasting, whisk together the tahini, maple syrup, and lemon juice in a small bowl until smooth. Add a splash of water if needed to reach a drizzling consistency.
Step 6: Allow the roasted vegetables to cool slightly, then transfer to a serving bowl and drizzle with the maple tahini dressing.
Step 7: Garnish with toasted pumpkin seeds and fresh parsley before serving the roasted carrot and butternut squash salad.