Cover a baking sheet with aluminum foil and spray with cooking spray. Toss the butternut squash cubes with the olive oil then sprinkle with the chili powder, garlic salt and pepper and toss to coat. Scatter on the baking tray and roast for 5-10 minutes or until the squash is golden and caramelized. Transfer the butternut squash to a bowl and remove the foil from the baking sheet. Reduce the oven temperature to 400° F.
Scatter the tortilla chips over the baking sheet so the chips barely overlap but cover the whole sheet. In a small bowl, mix the refried beans with the cilantro avocado yogurt dressing. Spread or dot the beans onto the individual chips then sprinkle with the cheese. Top with the roasted butternut squash and black olives and bake for 5-10 minutes or until the cheese is melted and bubbly. Top with the pico de gallo, chopped green onion, sliced avocado and pickled jalapeños. Drizzle with more dressing as desired and serve.