Preheat the oven to 400 degrees F.
Place the acorn squash in the microwave and heat on high for 3 minutes to soften the skin.
Carefully cut the acorn squash in half lengthwise and scoop out the seeds.
Sprinkle the squash with salt and place flesh side down on a lightly oiled baking sheet.
Roast for about 40 minutes until tender and lightly browned.
While roasting, heat 1 tablespoon olive oil in a skillet over medium-high heat.
Add shallots and sauté, stirring regularly until caramelized. Season with salt.
Remove squash from oven and let cool. Scoop out the flesh, discarding shells.
In a food processor, combine half the caramelized shallots, squash flesh, cannellini beans, garlic, spices, salt, lemon juice, and 3 tablespoons olive oil.
Blend until smooth, adjust salt and spices to taste, then blend again.
Transfer dip to a bowl, drizzle with olive oil, and garnish with parsley, pine nuts, almonds, and remaining shallots.
Serve warm with pita, pita chips, or crackers.