Preheat oven to 400 degrees and line a baking tray with parchment paper
Coat the butternut squash with 2 tablespoons of avocado oil then roast in oven for about 40 minutes, or until butternut squash is tender enough to easily sticks fork in (flip each cube about 1/2 way through)
Allow the butternut squash to cool then add to food processor with lemon juice, tahini, avocado oil, garlic, pine nuts, cumin, cinnamon and black pepper and blend until creamy (if too liquidy add more pine nuts – if too thick add more avocado oil)