Cut your squash in half, and scoop out the seeds. Slice the halves crosswise, about 1 inch thick. Put the squash in a bowl with the cinnamon and olive oil. Stir to coat well. Spread out on a cookie sheet and lightly sprinkle with pepper. Roast for 25 - 30 minutes, until golden around the edges.
To make the chili sauce, stir together the yogurt and sriracha.
For the cilantro sauce, place cilantro, parsley, garlic and olive oil in a food processor and pulse until smooth. Season to taste with salt.
To serve, place squash on a platter and top with sauces, garnish with extra chopped cilantro and pepitas.