Preheat oven to 400 degrees F.

Place acorn squash in microwave and heat on high for 3 minutes (this will make it easier to cut through the tough skin).

Carefully cut acorn squash in half through the stem. And using a spoon, scoop seeds out. (You can discard seeds, or clean and toast them to use as garnish or otherwise)

Sprinkle squash with salt, then place them flesh side down on a lightly oiled baking sheet.

Roast in 400 degrees F heated-oven for 40 minutes or so until flesh is tender and slightly browned around edges.

While squash is roasting, prepare caramelized shallots. In a skillet, heat 1 tbsp Private Reserve extra virgin olive oil over medium-high. Add shallots and saute until caramelized, tossing regularly. Season with salt.

When squash is ready, remove from oven and let cool. Scoop out the flesh and discard shell.

In the bowl of a large food processor fitted with blade, add 1/2 amount of shallots (keep remainder for garnish); squash (flesh only); white beans; all the spices; sprinkle of salt. Add lemon juice and 3 tbsp Private Reserve extra virgin olive oil. Close the top of your processor and blend until you achieve a smooth dip.  Taste and adjust salt or add more of the spices to your liking. Blend again.

Transfer dip to a serving bowl. Add a drizzle of olive oil, parsley leaves, and toasted nuts. Enjoy with warm pita, pita chips or crackers!