Cut off both ends of butternut squash. Lay squash on its side and cut in half at the neck. Use sharp knife to remove skin. Cut squash in half and use spoon to scoop out seeds. Cut squash into ½ inch thick cubes.
Place squash on baking sheet lined with aluminum foil. Drizzle with 1 Tbsp olive oil and salt and pepper. Roast for 20-25 minutes then turn oven up to 400°F and roast for another 10-15 minutes or until squash starts to brown.
Remove squash from oven and allow to cool. Put squash and remaining ingredients in food processor and mix until combined. Serve with crackers or vegetables for dipping.