Butternut Squash Hummus

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1 1/4 pounds butternut squash, peeled and 1-inch-diced

3 tablespoons good olive oil

1 teaspoon ground cinnamon

Kosher salt and freshly ground black pepper

1 (15.5-ounce) can chickpeas (2 cups), drained with liquid reserved

1/2 cup plain whole-milk Greek yogurt

1/4 cup tahini (sesame paste)

1/3 cup freshly squeezed lemon juice (2 lemons)

4 teaspoons minced garlic (4 cloves)

1 teaspoon Sriracha

Pure Grade A maple syrup, for serving (optional)

Toasted pita bread, for serving