I was cooking butternut squashs, so just cooked extra while I was at it.
1/4 butternut squash (approximately - you want 200-250 gr or so)
1/2 tbs olive oil, salt and pepper
If the bit of butternut you are using has seeds in it, scoop them out and discard. Brush the cut surface with olive oil and sprinkle with salt and pepper, before roasting, skin side up, in a hot oven for about an hour. Alternatively, peel and cut into chunks, spray with olive oil, and microwave for a few minutes until cooked, which is a lot quicker if you are cooking it specially.
When cold, peel and roughly cube the flesh, then place in a food processor and add:
1 tablespoonful of smooth peanut butter - ideally whole nut, with no added sugar. Or tahini, if you prefer.
1 tablespoonful olive oil
1 tablespoonful lemon juice
(Optional) 1 clove garlic, crushed, or a sprinkle of garlic powder
Salt and pepper to taste
I also added 1 tsp fish sauce, but that does make it non-vegetarian, which might matter to some people; if it matters to you, or if you don't have fish sauce, leave it out or substitute a small amount of soya sauce or Marmite (you don't want a lot, just enough to lift the flavour, not enough to make it taste!).
Blitz until smooth, and use as you would hummus or a vegetable dip. Very nice, and an unusual flavour, I find.