Mashed Potato Squash

• 2 white acorn squash
• 1 head garlic
• 2 Tbsp. olive oil, divided
• 2 Tbsp. butter
• Salt, to taste
• Freshly ground black pepper, to taste
• Parsley or fried sage leaves, for garnish (optional)

1. Prepare the oven. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Prepare the squash. Using a sharp knife, trim a thin slice from the stem and blossom ends of each squash. Cut each squash in half horizontally and scoop out the seeds and stringy pulp.
3. Season. Brush the cut surfaces and cavities of the squash with about 1 tablespoon olive oil. Season with salt and pepper, then place the halves cut-side down on the prepared baking sheet.
4. Prepare the garlic. Remove the loose, papery outer layers from the garlic head and slice off the top to expose the cloves. Place on a piece of foil, drizzle with the remaining olive oil and wrap tightly.
5. Roast. Place the wrapped garlic alongside the squash. Roast for about 30 minutes, or until the squash is easily pierced with a fork. Remove the squash and let the garlic roast for approximately 10 minutes longer so it becomes soft and caramelized.
6. Scoop. Once the squash is cool enough to handle, scoop the soft flesh into a mixing bowl.
7. Mash. Squeeze the roasted garlic cloves from their skins into the bowl. Add the butter and mash everything together until creamy and fluffy.
8. Serve. Taste and adjust the salt and pepper. Serve hot with parsley or crispy sage leaves on top, if desired.

Tip: To serve it in the shells, scoop gently so the squash halves hold their shape, then spoon the mash back into them.