Butternut Squash Mash
Serve your family with this flavorful baked butternut squash – a perfect side dish.
2 hr 0 min
large butternut squash (about 3 1/2 to 5 1/4 lb each)
small bulbs garlic
tablespoon olive oil
tablespoon finely chopped fresh sage leaves
teaspoon freshly ground pepper
Additional fresh sage leaves, if desired
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.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
3 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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