Refried Butternut Squash With Mozzarella And Gremolata

• 1 butternut squash
• salt and pepper
• olive oil
• 3 tablespoons sweet cream butter
• 7-10 fresh sage leaves
• 1 ball fresh mozzarella, sliced thin
• 3 cloves garlic, divided and minced
• 3 tablespoons Italian flat-leaf parsley, finely chopped
• 1 teaspoon lemon zest

1. PREP AND ROAST THE SQUASH: Preheat oven to 400. Chop off ends of squash and then cut it in half lengthwise. Scrape out seeds. Cut into half moons about 1/4-inch thick. Spread evenly on a baking sheet. Drizzle with a little olive oil and season with salt and pepper. Roast in oven until tender and golden brown, about 30 minutes.
2. REFRY: Place roasted squash in a mixing bowl and mash with a fork until smooth. Season with salt to taste. Melt butter in a large skillet over MEDIUM HIGH heat. When butter begins to brown, lower heat to MEDIUM LOW and add sage leaves and 1 clove minced garlic. Immediately add squash; smoothing the puree into an even layer in the pan. Let it cook until the underside is browned, about 12-15 minutes. Stir and then spread out the mixture evenly in the pan again and let it cook another 12-15 minutes. The goal is to brown it as much as possible. This releases the sugars. Stir it again and spread it out again evenly.
3. TOP WITH CHEESE AND GREMOLATA: Place slices of mozzarella cheese on top of squash and cover skillet. Reduce heat to LOW and let it cook until cheese softens and begins to melt, about 3-5 minutes. Meanwhile, mix the parsley, remaining garlic, and lemon zest in a small prep bowl to make a gremolata. When cheese is melted, sprinkle the gremolata over the squash and serve straight from the pan.

butternut squash, salt, olive oil, sweet cream butter, sage, fresh mozzarella, garlic, italian flatleaf, lemon zest

Taken from food52.com/recipes/7318-refried-butternut-squash-with-mozzarella-and-gremolata (may not work)