Cut the butternut squash in two and remove the seeds. Carve into the flesh (without cutting through the Butternut Squash skin) and spoon it out (you should have about 1/2 cup of Butternut Squash flesh). Put it on a baking sheet, sprinkle it with a pinch of salt and drizzle it with the coconut oil. Let it bake for about 15-20 minutes until soft.
Put the roasted butternut squash, the chickpeas, salt, curry powder and water in a food processor (or blender) and mix until fine. Try it and you might want to add more salt to taste.
Transfer the dip back into the spooned out butternut squash for a pretty presentation and serve it with breadsticks, carrots, celery or crackers.