This light and creamy dip is made with globe squash, cannellini beans, and roasted garlic. Perfect dip for summer!
3 medium globe squash (or 3 medium zucchini)
1 bulb of garlic
1 TBS + 1 tsp olive oil
1 15-ounce can of cannellini (white kidney) beans, rinsed and drained
1/2 tsp sea salt, add more to taste