Preheat the oven to 390°F (200°C).

Peel the butternut squash, remove the seeds, and cut it into cubes.

Place the squash in a baking pan, drizzle with olive oil, and sprinkle with salt and chili flakes. Bake for about 40 minutes or until soft.

In a bowl, whisk together all the feta dip ingredients until well combined. Spread the feta dip on a plate. Place the roasted butternut squash on top and sprinkle with chopped basil and lemon zest.