Drain sunflowers seeds and scrape into the pitcher of a blender or the bowl of a food processor. Add lemon juice and garlic mixture, anchovies, and Dijon. Pulse to reduce, scraping sides as needed. With blender or food processor running, add olive oil and blend until quite smooth. Mixture should be thin enough to just drip off the edge of a spoon - drizzle in water until you've achieved the right consistency.
Dressing will keep well sealed in the fridge for 5 days.
Set aside 5 minutes to cool, then use a spatula to scrape up squash and any golden bits of cheese.
Set a small skillet over medium heat. Add sunflower seeds, and, stirring often, toast just until the seeds begin to take on a golden hue. Set aside.
To assemble salad, toss to combine greens in a large salad bowl. Drizzle with 3 tablespoons dressing and lemon zest, and toss vigorously, until every leaf is coated. Add toasted sunflower seeds, and toss slightly. Just before serving, add roasted squash and Parmesan buts, drizzle with 1 - 2 tablespoons more dressing, and finish with shaved Parmesan, several twists ground pepper, and sea salt if needed. Serve immediately.