Heat oven to 200C/180C fan/gas 6.
Put the butternut squash and garlic
cloves in a roasting tin, season well
and add 100ml water. Cover the tin
with foil and bake for 45 mins, until the
squash is really tender. Leave to cool.
Tip the squash into a food processor
with any juices from the tin. Add the
garlic cloves, squeezed out of their
skins. Add the remaining ingredients,
season with salt and blend to a paste.
Scrape the houmous into a bowl.
Drizzle with extra harissa before serving.