Mashed Roasted Butternut Squash

1. Preheat oven to 375°
2. Line a baking sheet with parchment or foil
3. Wash butternut squash, then pierce with a fork in several places
4. Cut the top off the head of garlic to expose the cloves.
5. drizzle the cloves with olive oil and wrap the head in foil
6. Put the squash, and garlic, on the baking sheet and bake for 45 minutes in the center of the oven
7. Remove garlic from oven, returning squash for 30 minutes longer, or until you can insert a knife easily at the thickest point
8. Squeeze garlic cloves into a large bowl and mash with a fork.
9. Remove squash from the oven, and slice in half, lengthwise
10. Scoop out and discard the seeds
11. Scoop the butternut flesh from the skin and add it to the bowl with the garlic
12. Add butter, lemon juice, dried sage, salt & pepper
13. With a potato masher, mash until blended and the consistency that you like
14. Serve hot, with optional sage garnish

Optional Fried Sage Garnish

1. In a small skillet, heat oil over medium-high.
2. add sage leaves to the hot oil in a single layer
3. Fry for about 5 minutes, turning once, or until crisp
4. Remove leaves to a paper towel-lined plate until ready to serve your butternut squash mash