There are lots of ways to make this dip your own - add some roasted red peppers, spices like cumin and coriander, cayenne pepper for more heat, or throw in a chipotle en adobo. This recipe works best with dense, orange-fleshed squash such as butternut, rather than squashes like delicata or acorn.
Preheat the oven to 375 F. Line two baking sheets with parchment. Halve the squash and scoop out the seeds, reserving them. Lightly oil the parchment on one baking sheet and place the squash, cut side down on the oiled parchment. Place the seeds on the second baking sheet and toss with a little oil, salt, and pepper. Remove and discard any large pieces of squash membrane from the seeds—small bits are okay—and spread the seeds in a single layer on the parchment.
Place both baking sheets in the oven and bake the seeds until crisp, about 15 minutes. Remove to a rack to cool. Continue to cook the squash until tender enough to pierce easily with a fork, about 30 minutes more (45 minutes total). The cooking time will vary depending on the size of the squash. Remove the squash from the oven and cool slightly.
Measure out 1 ½ cups cooked squash (reserve the rest for another use) and place in a food processor or blender. Add the beans, tahini, lemon juice, paprika, salt, garlic, and any optional spicy ingredients you like.
Process or blend until very smooth, scraping down the sides of the bowl as needed. Serve drizzled with more olive oil and sprinkled with the crunchy squash seeds.