Scrub the surface of the organic yellow squash using a vegetable brush. Rinse and wipe dry.
Brush a few drops of olive oil on the yellow squash, prick with a fork and place on a foil lined baking sheet. Roast for about 20 to 25 minutes until done. It is well done when a fork can be pierced through easily.
May peel away about half the skin from the squash and discard. The retained outer skin will give the mash a slightly coarse texture. Less skin - less coarseness and vice versa.
Cut the roasted yellow squash into pieces and drain the juices out through a colander. For a firmer creamed squash, squeeze it out as much as possible, otherwise the mash will be like a thin puree. A little bit of the collected liquid may be used while pureeing, if and as needed.
Puree the drained yellow squash, tahini, grated garlic, lemon juice and salt in a food processor until very smooth and creamy.
Check the seasonings and adjust. Transfer the creamed squash into a serving bowl and set aside.
Heat the remaining olive oil in a small sauté pan. Add the chopped shallots, sauté until golden brown and caramelized. Spoon the caramelized shallots all over on the top of the creamed squash.
Garnish with roasted pine nuts and a sprinkle of zaatar and red pepper flakes or paprika.
Serve the tahini creamed yellow squash immediately. It pairs well with broiled/seared fish, roasted chicken or even a thick gravy meat dish.
I have given a range for certain seasonings in the recipe so that you may adjust it to suit your individual taste.