Place a rack in the middle of your oven and preheat oven to 400ºF.
Cut a butternut squash in half (lengthwise). Using a spoon, scoop the seeds out of the squash and discard. You will only need 1/2 of the squash for this recipe.
Rub flesh of butternut squash with one teaspoon of olive oil. Sprinkle with a pinch of salt and pepper.
Place the squash cut side up and bake for approximately 35 to 45 minutes or until the flesh of the squash is easily pierced with the tip of a knife. Remove squash from oven and let cool to room temperature. Once cool, scoop out 1/2 cup of roasted butternut squash.
Drain kidney beans, reserving the liquid (you will need some of it for thinning the dip).
In a high powered blender, add the kidney beans, roasted butternut squash, tahini, olive oil, lemon juice, garlic clove, coriander, cumin, salt, pepper and cayenne pepper (if using). Blend on high to purée, thinning with the reserved liquid, a little at a time until the desired consistency is reached.
If desired, garnish the dip with pepitas, a drizzle of olive oil and a pinch of smoked paprika.
Serve the dip with pita chips, vegetables, or crackers.
To make pita chips:
With a sharp knife cut pita bread into desired chip size.
Place on baking sheet and lightly brush chips with extra-virgin olive oil, sprinkle with a bit of paprika and place under the broiler to crisp and colour the pita chips. Watch the chips carefully to avoid burning them!
Notes
*The quantities of ingredients in this recipe were written for use with a 48 ounce (1400 ml. or 6 cups) blender container, if you own a smaller container, I recommend you make this recipe in two batches to get the best results possible. **If you don't own a high powered blender, you can also use a food processor to make this dip.