Ingredients
3
large butternut squash (about 3 1/2 to 5 1/4 lb each)
2
small bulbs garlic
1
tablespoon olive oil
2
tablespoons butter
1/2
cup half-and-half
1
tablespoon finely chopped fresh sage leaves
2
teaspoons salt
1
teaspoon freshly ground pepper
Additional fresh sage leaves, if desired
Preparation
Prick each squash with paring knife. On microwavable plate, microwave squash, one at a time, on High 4 to 5 minutes. Carefully cut squash in half lengthwise, using chef’s knife; discard seeds and membranes. Line 2 large cookie sheets with foil; spray foil with cooking spray. Place squash halves, cut sides down, on cookie sheets.
Heat oven to 350°F. Cut off pointed ends of garlic bulbs. Place garlic on sheet of foil; drizzle with oil. Fold foil tightly to seal; place on 1 cookie sheet with squash.
Place 1 cookie sheet on upper oven rack and 1 on lower oven rack. Bake 1 hour, switching positions after 35 minutes. Cool 10 minutes.
Scoop out squash from shells and place in large bowl; cover to keep warm. Squeeze garlic from bulbs into small bowl; mash with fork.
In 1-quart saucepan, melt butter over medium heat. Stir in half-and-half, chopped sage, salt and pepper; heat to simmering. Remove from heat. Add butter mixture and mashed garlic to squash. Beat with electric mixer on medium speed until smooth. Garnish with sage leaves.
