Butternut Squash Goat Cheese Bean Dip

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic minced
• 1 15-oz can low-sodium cannellini beans drained and rinsed
• 1 tablespoon lemon juice
• 1/4 teaspoon black pepper
• 1/8 teaspoon sea salt
• 3 cups Butternut squash peeled and diced (about 1 mediumum squash)
• 1/3 cup crumbled goat cheese
• 1/4 cup Pomegranate seeds
• 1/4 cup pine nuts