First, roast the butternut squash. The whole squash will not be needed for this recipe, but the leftovers are amazing as a stand alone side dish! Pre-heat the oven to 350 and get out a large baking dish. Add the butternut squash to the baking dish and sprinkle it generously with salt and olive oil. Toss it all well to make sure it is coated. Roast the butternut squash until it is tender for about 40 minutes.

While the squash is roasting, switch gears for a moment to the chips. Cut each of the pita breads into 8 equal wedges and lay them out on a baking sheet. Add the lemon zest, juice, oregano, salt and a generous drizzle of olive oil. Toss it all together well to make sure the chips are coated. Get them into the oven to crisp up for about 15 minutes. When they are done, take them out and set them aside.

Once the butternut squash is done, let it cool for a few minutes while you set up a food processor. Measure out 1 1/2 cups of the squash and transfer it to the processor, then seal the rest up for later. Add the tahini paste, garlic, chickpeas, lemon zest, lemon juice and all-spice into the processor with the squash and run it until it becomes a thick puree. Transfer it to a pretty bowl and drizzle it with more olive oil. Garnish it with the cilantro and pine nuts and serve it with the pita chips. Enjoy!