Preheat the oven to 415 degrees F. Toss sliced delicata squash with avocado oil and salt. Place on a baking sheet so that all of the pieces are flat and bake for 20 minutes.
While the delicata squash roasts, prepare the labneh. In a small bowl mix together the yogurt, garlic, tahini, zaatar, sumac, cumin and salt.
Spread the mixture on a plate or bowl. Top with roasted delicata squash, and MiMi tomatoes. Drizzle olive oil on top and sprinkle extra zaatar and fresh parsley on top.
Use warm pita for dipping and enjoy!