Preparation

1. Preheat oven to 375F. Line a sheet pan with parchment paper.
2. Place cut-up squash into a large bowl. Toss with lemon pepper seasoning. Add 1 tablespoon of the olive oil and the agave syrup and toss again. Add the two cloves of garlic, still in their husks. Transfer to prepared sheet pan, tucking the garlic cloves under some squash to insulate it so it doesn't dry out. Bake in preheated oven for about 25 minutes or until squash is tender when pierced with the point of a knife. Rotate the pan half way through the cooking time, and turn squash over.
3. Meanwhile, in the same bowl, for the dressing, whisk together the vinegar, salt and mustard. Add the reserved olive oil/ Drain and rinse the beans and set aside.
4. When the squash is cooked, gently warm the navy beans. The microwave works great for this. Squeeze the garlic out of its husks, mash it and add it to the dressing. Fold in the heated beans. Add cooked squash and sage and toss gently. Serve.