Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Peel, de-seed and cube your squash. Transfer to baking sheet and toss with olive oil, garlic powder, salt and pepper to taste. Spread and roast for 30 minutes. You want it fork tender. Remove and set aside to cool slightly.
To a food processor add the squash and any pan oil, goat cheese, yogurt, a few dashes of nutmeg and salt to taste. Process until smooth, about a minute or so.
Recommended Option: Transfer the dip to a small baking dish and bake at 350°F for 20-22 minutes. Remove and stir. Top with olive oil drizzle, fresh herb, fontina cheese and chili flakes.
Serve with toasted pita, crostini, tortilla chips or veggie sticks.
Notes
Next time I'm trying a maple syrup drizzle on top - should pair nicely with the squash. If you're not down with goat cheese, you can sub in feta cheese, cotija or 4 ounces room temperature cream cheese. For the cream cheese, I would start with only 4 ounces in the beginning, taste the dip and add more if necessary to reach desired consistency and creaminess. Store in an airtight container in your fridge for up to 3-4 days. Reheat in your oven.