Preheat the oven to 450 degrees F. Line a baking sheet with foil and set aside. Trim the ends off the squash, slice it in half lengthwise, and scoop out the seeds. Cut each half into half-moon pieces, each about ½-inch wide. Transfer the squash to the baking sheet, and toss with the olive oil, salt, and pepper. Spread the pieces out in an even layer. Bake for 20 to 25 minutes until tender and slightly browned, flipping halfway through to promote even browning.
While the fries are baking, combine the white beans, lemon juice, garlic, olive oil, red pepper flakes, and salt in a blender or food processor. Blend until smooth, about 30 to 60 seconds. Taste, and adjust seasonings as desired.
Serve the squash fries with the white bean dip, and enjoy!
Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 1 to 2 minutes until warmed through, or enjoy cold.
Cannellini beans are also called white kidney beans. You can sub Great Northern beans for cannellini beans in the dip.