Step 1

Preheat oven to 400˚F. Place squash on baking sheet and drizzle with 1 tablespoon olive oil. Toss to coat. Sprinkle with table salt and pepper. Bake for 15 minutes. Remove from oven and set aside to cool for at least 30 minutes.

Step 2

In food processor combine remaining olive oil with garlic, lemon zest and juice, paprika, and tahini. Add cooled squash to processor. Pulse until completely smooth. Taste and add more salt and pepper if needed.

Step 3

Scoop puree into serving bowl. Drizzle with olive oil and sprinkle with pumpkin seeds. Sprinkle flaky sea salt on top. Serve with chips, crackers, or bread to dip.