Butternut Squash Mash

• 3 large butternut squash (about 3 1/2 to 5 1/4 pounds each)
• 2 small garlic bulbs
• 1 tablespoon olive oil $
• 2 tablespoons butter $
• 1/2 cup half-and-half
• 1 tablespoon minced fresh sage
• 2 teaspoons salt
• 1 teaspoon freshly ground pepper

1. To make squash easier to cut, prick squash with a paring knife; microwave each squash on HIGH 4 to 5 minutes. Carefully cut squash in half lengthwise using a sharp chef's knife, discarding seeds and membranes. Line 2 large baking sheets with aluminum foil; lightly grease foil. Arrange squash halves, cut side down, on baking sheets.
2. Cut off pointed ends of garlic bulbs. Place garlic on a piece of aluminum foil, and drizzle with oil. Fold foil to seal; place on 1 baking sheet with squash.
3. Place 1 baking sheet on upper oven rack; 1 on lower oven rack. Bake at 350u0b0 for 1 hour, switching baking sheet positions after 35 minutes. Let cool 10 minutes.
4. Scoop out squash from shell, and place in a large bowl. Squeeze garlic cloves from bulbs; mash with a fork.
5. Melt butter in a small saucepan over medium heat. Stir in half-and-half and next 3 ingredients; bring to a simmer. Remove from heat.
6. Add herbed butter and mashed garlic to squash. Beat at medium speed with an electric mixer until smooth. Serve hot.
7. Make Ahead: Prepare squash mash. Cool, cover, and chill up to 3 days. Reheat Butternut Squash Mash loosely covered with heavy-duty plastic wrap in the microwave on HIGH 6 to 8 minutes or until heated thoroughly, stirring after 4 minutes, or bake it in a covered casserole dish at 350u0b0 until hot.

butternut squash, garlic, olive oil , butter , fresh sage, salt, freshly ground pepper

Taken from www.epicurious.com/recipes/member/views/butternut-squash-mash-52879121 (may not work)