Refried Butternut Squash With Mozzarella And Gremolata

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   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.

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   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.

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   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.

* Per serving · 4 servings · Values may vary.