Place the cubed squash in a foil packet and add olive oil and 1/2 teaspoon of salt. Gently mix and close foil packet. Put in campfire or on top of the grate over very hot coals. If at home – place in oven at 400˚F for about 1 hour.
Once squash cooked, carefully open foil packet – taking care not to get burned from any steam escaping from the foil packet. Put squash in large bowl and set aside to cool off.
Add tahini, yogurt and garlic to squash and mash together until all ingredients are blended and mixture is smooth. If you are doing this at home, you can also use a food processor for this step.
Spread Butternut Tahini mixture in a wavy pattern on a plate plate and sprinkle with sesame seeds, drizzle syrup and garnish with cilantro.