Roasted Butternut Squash Dip

From "Quick & Easy Paleo Comfort Food"

INGRDIENTS:
1 small butternut squash, peeled, seeded and cut into
½ to 1-inch pieces (you will need 2 cups)
1 tablespoon olive oil, plus 2 table­spoons for dip
1½ tablespoons tahini
1 tablespoon freshly squeezed lemon juice
1 clove garlic, peeled and crushed
¼ teaspoon smoked paprika
Salt and freshly ground black pepper, to taste

1. Preheat the oven to 400°F. Place the butternut squash on a foil-lined sheet pan and drizzle with 1 tablespoon of the olive oil. Roast for 20 minutes, or until the squash is fork-tender, turning over halfway through cooking.

2. Combine the roasted squash, the remaining 2 tablespoons olive oil, tahini, lemon juice, garlic, paprika, salt and pepper in a food processor and blend until well combined.

3. Serve warm, or refrigerate and serve cold later.