Roasted Garlic & Butternut Mash

• Roasted Garlic
• 1 head of garlic
• 1 tablespoon olive oil
• 1 teaspoon salt
• Butternut Mash
• 1 large butternut squash
• 1 rutabaga
• 1 yukon gold potato
• 1 lemon
• 2-3 tablespoons diced sage
• 2-3 tablespoons diced mint
• 2 tablespoons butter
• 2-4 tablespoons creme fraiche, or heavy cream

1. Preheat the oven to 400.
2. Peel most of the paper from the head of garlic, and remove the top 1/4" so that the cloves are exposed. Wrap the garlic tightly in foil, leaving the top open, and drizzle it with oil and salt, then twist the foil closed.
3. Bake for 45 minutes, or up to 70 minutes, depending on how roasted you like your garlic
4. Set a large pot of water to boil, peel the rutabaga, squash, and potato, and deseed the squash.
5. Small dice the rutabaga, medium dice the squash, and large dice the potato. Once the water is boiling, salt the water and add the diced ingredients. Cover and cook for 10-15 minutes, or until fork tender, then drain.
6. Gently heat the butter and creme fraiche until melted
7. Zest and juice the lemon
8. Mash the boiled squash, rutabaga, and potato, and mix in the roasted garlic, herbs, lemon zest, and cream & butter mixture.
9. Salt, pepper, and lemon juice to taste

garlic, garlic, olive oil, salt, butternut mash, butternut squash, gold potato, lemon, sage, mint, butter, creme fraiche

Taken from food52.com/recipes/30746-roasted-garlic-butternut-mash (may not work)