Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
Cut the ends off of the delicata squashes and then cut them in half lengthwise. Scoop out the seeds. Cut each half into ½ inch slices. Place the slices on the baking sheet and drizzle with 1 tablespoon of the olive oil. Season with salt and pepper and toss to coat. Spread out in an even layer and then roast until golden brown and soft, about 40 minutes. Flip the pieces over at the halfway point.
While squash is roasting make the rosemary granola. Place a medium saute pan over medium heat. Combine the rolled oats, pumpkin seeds, and nigella seeds (if using) in the saute pan and stir until a toasty aroma develops and the pumpkin seeds are beginning to pop, about 5 minutes.
Push the toasted oats and seeds to the outer edge of the pan. Then, add the remaining olive oil, 1 tablespoon of the maple syrup, the rosemary, and some salt and pepper into the center of the pan. Quickly stir that up and then stir it all into the oats and seeds until evenly coated. Keep the pan over medium heat, stirring constantly for another 2 minutes. Then, turn off the heat and transfer the granola to a plate to cool and crisp up.
Rinse and wipe out the pan and return it to medium heat. Pour in the remaining ⅓ cup of maple syrup, the chillies, sumac, and a few grinds of black pepper. Let it come to a boil, and then lightly simmer this mixture for about 3 minutes, or until slightly thickened. Take it off the heat.
To serve, spread the soft vegan cheese out on the base of your serving plate/platter. Arrange the warm roasted delicata squash on top of the soft cheese. Drizzle the squash with the spiced maple syrup and sprinkle the rosemary granola on top. Serve with a hearty lemon wedge on the side.