Preheat oven to 400°. Brush cut sides of squash with olive oil. Place, cut sides down, in a 3-quart baking dish. Bake 45 minutes or until fork tender. Cool completely.Advertisement
Scoop squash flesh into bowl of food processor. Discard skins. Add yogurt, tahini, lemon juice, garlic, rosemary and salt. Cover and process until smooth.
Spoon into shallow bowl. Cover and chill 2 hours.
If desired, drizzle with olive oil and top with toasted pine nuts. Serve with desired dippers.