Shelly's Recipe

BUTTERNUT SQUASH MASH

Category: Squash

3 large butternut squash (about 3 1/2 - 5 1/4 lbs)
2 small garlic bulbs
1 tbsp olive oil
2 tbsp butter
1/2 cup half-and-half
1 tbsp minced fresh sage
2 tsp salt
1 tsp pepper

To make squash easier to cut; prick squash with a paring knife; microwave each squash on HIGH for 4-5 minutes. Carefully cut in half lengthwise, discarding seeds and membranes. Line 2 large baking sheets with foil; lightly grease foil. Arrange squash halves, cut side down, on baking sheets.

Cut off pointed ends of garlic bulbs. Place on a piece of foil and drizzle with oil. Fold to seal and place on 1 baking sheet with squash. Place 1 sheet on top and the other on a lower rack and bake at 350 for 1 hour, switching baking sheets positions after 35 minutes. Let cool 10 minutes.

Scoop out pulp of squash from shell and place in a large bowl. Squeeze garlic from bulbs and mash with a fork.

Melt butter in a saucepan. Stir in next 4 ingredients; bring to a simmer. Remove from heat. Add herbed butter and garlic to squash. Beat at medium speed until smooth. Serve hot. Serves 10

Note: To prepare ahead, prepare squash mash. Cool, cover, and chill up to 3 days. Reheat with loosely covered plastic wrap in microwave on HIGH 6-8 minutes or until heated through, stirring after 4 minutes, or bake covered in a casserole at 350 until hot.