Preheat oven to 385 degrees F (195 degrees C). Line a baking sheet with parchment paper or a silicone mat. Toss the peeled and cubed butternut squash with olive oil and a pinch of salt. I chopped the squash into 1/2-inch cubes to make them cook faster. Bake for 20 to 25 minutes, or until the cubes are easily pierced with a fork.

While the butternut squash is baking prepare the other layers. Blend all the hummus ingredients together until smooth. I mixed the chickpeas on low for 20 seconds and finished it in the medium speed. Add water one tablespoon at a time if you want the hummus to be creamier. Set the hummus aside.

In a small bowl, mash the ripe avocados with a fork. Mix in all the other ingredients for the guacamole and set aside.

When the butternut squash is done cooking, blend all the butternut squash dip ingredients until smooth. Add water one tablespoon at a time if you want the squash layer to be creamier.

In a bowl, spread a layer of the butternut squash mixture. Next, layer on the hummus, and then the guacamole. Top with chopped red peppers, and parsley. Sprinkle some za'atar if you like.

Refrigerate leftovers in an airtight container.