Butternut Squash Goat Cheese Bean Dip

In a nonstick skillet, heat olive oil over medium heat for 1 minute. Add garlic and sauce for 1 minute. Turn off heat and transfer garlic and oil to a food processor. Add beans, lemon juice, pepper and salt and puree on high for 1 to 2 minutes until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Preheat oven to 350F. Place squash on a baking sheet and drizzle with olive oil, salt and pepper. Toss to coat, then bake for 55-65 minutes or until squash is fork-tender and edges have begun to brown. Let cool 5 minutes. In a food processor, puree squash, rosemary, goat cheese and bean dip from 1st 2 steps until smooth, then transfer to a serving dish. Top with pine nuts, pomegranate seeds and parsley. Serve warm.