Preheat the oven to 350 degrees Fahrenheit.
Cut the squash in half lengthwise and scoop out the seeds. Rub with olive oil and sea salt and place cut side down on a baking sheet lined with parchment. Roast in the oven for 45 minutes, or until fork tender through the thickest part.
Remove from oven and let cool. This time will vary - I usually do the touch test and see if I can handle it without getting burned.
Next, scoop the squash out of the skin and place in a large mixing bowl.
Stir in the minced garlic, cayenne, cardamom, paprika, olive oil, water, tahini, lemon juice, and salt about 1/4-1/2. The salt is a taste preference. Mix well.
Next add the cream cheese, yogurt, and goat cheese and mix. The dip will be lumpy. Transfer the dip to a food processor or a blender and blend until smooth and creamy. You might have to pause between rounds to scrape down the sides.
When finished blending transfer the dip to a baking dish and top with toasted pumpkin seeds and cheese and bake for about 15 minutes in a 350 degree oven.
Serve with chopped carrots or broccoli, or crispy rice crackers. I dont recommend a ritz or wheat cracker because the dip is hot and needs a sturdy cracker that wont get soggy.