Delicata Dippers

Preheat oven to 400°. Halve squash lengthwise; remove seeds. Cut halves into 1/2-inch slices. Place in a large bowl. Add olive oil, 1/4 teaspoon salt, the paprika, cinnamon, garlic powder, and cayenne pepper; toss to coat evenly. Arrange squash on a parchment-lined baking sheet. Roast until fork-tender, about 25 minutes.

For dip: In a bowl, whisk together yogurt, tahini, lemon juice and 1/4 teaspoon salt. Garnish with olive oil and toasted sesame seeds, if desired. Serve with squash.