Procedure:
Preheat oven to 325 F (160 C)

On the middle rack of the oven, roast squash until cooked through, approximately 45 minutes.

Meanwhile, in a medium saucepan over medium heat, add oil, and saute onions with curry paste until soft. Remove from heat and set aside. 

When squash is cool enough to handle, scrape flesh from the skin and put flesh in the bowl of a food processor. Add chickpeas and process until almost smooth. Add remaining ingredients and blend until smooth

Taste and adjust seasoning as needed. Serve immediately or store, covered, in the refrigerator for up to 5 days.