Preheat the oven to 400 degrees Fahrenheit. Place the butternut squash on a baking sheet with the flesh side up. Drizzle with 1 tablespoon of the olive oil, making sure all of the squash flesh gets coated. Sprinkle with the salt and 1/2 teaspoon cumin and bake for 40-45 minutes, or until the flesh is tender when poked with a fork. Let cool, and, if using whole squash, remove the skin and cut into chunks.
Add the butternut squash, the remaining 2 tablespoons olive oil, the remaining 1 teaspoon cumin, tahini, white beans, lemon juice, and garlic to a food processor and processor until smooth, about 1 minute.
Garnish with a bit of olive oil and the paprika, and enjoy!