Preheat oven to 350°F. Toss the squash wedges with oil, tandoori masala and salt. Lay seasoned squash wedges on sheet tray and season with herbs and garlic. Roast for approximately 20-25 minutes until squash is tender and slightly charred.
Wash all the squash scraps and let dry. Combine the seeds and all remaining ingredients in a bowl. Roast in the oven at 325°F until evenly toasted for approximately 15-20 minutes.
Combine all the ingredients in a bowl. Transfer to a cheesecloth lined strainer and place in the fridge overnight.
In the centre-of-the-plate, spoon yogurt mixture on the plate in the form of a circle. Top with warm, roasted squash and garnish with pickled squash, toasted seeds, cilantro leaves and coriander.