Preheat oven to 425 F.  You'll need two sheet pans lined with parchment paper.  We'll talk about how to do this in the oven, but you can also roast each of the items separately in the air fryer.

Drain and rinse the white beans, then dry them as much as possible.  Once dry, place in a medium bowl and drizzle with olive oil, sprinkle with salt and paprika.  Stir or toss together until coated.  Spread out evenly on one of the sheet pans.

Chop the ends off the delicata squash and cut in half length-wise, then scoop out the seeds and pulp.  Turn face-down and slice into half-moons about 1/2 inch thick.  Place in the same (now empty) bowl and drizzle with olive oil, salt, and cumin.  Spread out on one of the sheet pans.

Cut your broccoli florets into small pieces (see photos), place in the (now empty) bowl and drizzle with olive oil, salt, and ground cumin.  Toss together, then spread out on the sheet pan.

Bake for about 10 minutes, then you'll probably need to pull the white beans out.  They should look crispy and have kind of curled up a bit.  Bake for another 3-5 minutes, until your broccoli is nice and browned and crisping, but not burnt.  The squash will probably take another 10 minutes or so.

As I mentioned though, I do all these typically in an air fryer at 390-400 F because I don't like turning my oven on in the summer.  In that case, the beans will take 5-10 minutes (it really depends on your air fryer), the squash around 10 minutes, and the broccoli I recommend doing at more like 350 F for 6 minutes.

While those roast, make the dressing.  Add the tahini, maple syrup, lemon juice, and a pinch of salt to a small bowl, and whisk together.  Taste and adjust as needed to get a lovely tangy dressing.  You may need to add a bit of water to thin it out, depending on your tahini.

Toss all the roasted ingredients together in a large bowl along with the lemon zest.  Then drizzle with the dressing and serve either warm-ish or room temp (not hot).