Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper.
Arrange the acorn squash, butternut squash and shallots on the baking sheet. Drizzle with olive oil and season generously with sea salt and pepper.
Roast for 30 - 40 minuets, until the vegetables are lightly browned and cooked.
While the vegetables are roasting, prepare the drizzle.
In a medium bowl, add the tahini paste, honey, lemon juice, garlic, olive oil and savory salt. Whisk until combined. Add 1 T of water if the drizzle is too thick.
Arrange the roasted vegetables on a large serving platter. Drizzle with the tahini sauce and sprinkle with pistachios, mint and pomegranate seeds.