Posted by: marthabernie | November 26, 2013


Another great side dish for Thanksgiving dinner!


3 butternut squash (about 4 pounds), unpeeled

1 head garlic

1/2 teaspoon olive oil

1/4 cup butter, cut up

1 cup shredded Mozzarella cheese with 1/4 cup Parmesan mixed into it

Heat oven to 375 degrees F.  Pierce squash with sharp knife at one inch intervals; place in 13 x  9 inch baking dish.  Add 1/2 cup water; cover with foil.  Cut thin slice off the top of garlic head, exposing tops of all cloves; place on 8 inch square sheet of foil.  Drizzle with oil, wrap in foil.  Bake squash and garlic 40 minutes.  Remove garlic from oven.  Continue baking squash 20 minutes or until tender.  Cool slightly.  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 microwave bowl.  Microwave on high 7 minutes or until heated through, stirring after 4 minutes.  Top with cheese and microwave, covered, 3 minutes or until melted.

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