Roasted Garlic-Butternut Squash Mash

1. 1

   1. Heat oven to 375 degrees.

2. 2

   2. Pierce squash with sharp knife at 1 in. intervals; place in 13x9 in. baking dish. Add 1/2 c. water; cover with foil.

3. 3

   3. Cut thin slice off top of garlic head, exposing tops of all cloves; place on 8 in. square sheet of foil. Drizzle with oil; wrap in foil.

4. 4

   4. Bake squash and garlic 40 min. Remove garlic from oven. Continue baking squash 20 min. or until tender. Cool squash slightly.

5. 5

   5. Squeeze garlic cloves into small bowl; mash until smooth. Cut squash lengthwise in half; remove and discard seeds. Use spoon to scrape squash pulp into medium bowl. Add garlic and butter; beat with mixer until blended. Spoon into 1 1/2 qt. microwavable dish.

6. 6

   6. Microwave on high 7 min. or until squash mixture is heated through, stirring after 4 min. Top with cheese; microwave, covered, 3 min. or until melted.

* Per serving · 4 servings · Values may vary.

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