Preheat the oven to 400 degrees F (whether you're roasting squash or not)
Skin and dice into cubes, drizzle with 1/2 tbsp of olive oil, spread on a pan and bake at 400 degrees for 20 minutes, turning half way through
Place entire squash (leave skin on) into a crockpot on high for 3-4 hours or low 4-6. Once cool enough to touch, cut in half and scoop out seeds.
Cut off the top and drizzle 1/2 tbsp of olive oil into the bulb. Loosely wrap in foil and leave the top exposed. Cook at 400 degrees (place on a pan) for 40 minutes
Place your whole bell peppers (2) on a baking sheet with foil for less mess. Roast at 400 degrees for 40 minutes turning half way through. When it's out and cooled, you'll easily be able to peel away the charred skin.
Allow the garlic, squash and bell pepper to cool.
Squeeze the garlic bulb for the cloves to come out easily
Put the squash, garlic, bell pepper, beans, lime juice, tahini, and smoked paprika into a food processor or use an immersion blender to mix. If it's too thick, add 1 tbsp of water at a time to thin it out.
Serve with pita, pretzels, veggies, or fruit!