Preheat the oven to 350 degrees. Split the butternut squash lengthwise, brush the cut ends with a small amount of olive oil, and place them face down in a baking pan. Roast for one hour, or until squash is cooked through and tender.

Remove squash from oven, scoop out the seeds, and discard the seeds. Scoop the remaining orange flesh out from the skin (reserve one half of the squash skin for serving) and place the flesh in a food processor (yield should be about 1 1/2 cups). Add olive oil, tahini, lemon juice, garlic, and salt and process until smooth.

Scoop hummus into the reserved squash skin half. Garnish with a drizzle of olive oil, paprika, and fresh herbs. Serve with vegetables, crackers, and sliced apples.