Halve and seed a 2-pound
butternut squash; brush cut sides with 2 teaspoons olive oil. Place cut sides down in a 3-quart baking dish. Bake in a 400° oven until forktender, about 45 minutes. Cool. Scoop flesh into a food processor. Discard skins. Add 1⁄4 cup plain whole-milk Greek yogurt, 1⁄4 cup tahini, 2 tablespoons lemon juice, 2 cloves garlic, 1 teaspoon dried rosemary and 1⁄2 teaspoon salt. Process until smooth. Transfer to a bowl. Chill, covered, 2 hours. Before serving, drizzle with olive oil and sprinkle with
toasted pine nuts.