• Ingredients

    • 2 heads garlic
    • 2 tablespoons Avocado or olive oil
    • Salt
    • Black pepper
    • 4 pounds peeled and cubed butternut squash
    • 2 teaspoons Italian seasoning
    • 4 tablespoons browned butter
    • 2 teaspoons chopped, fresh sage leaves
    • 1 tablespoon pomegranate seeds, as garnish (optional)

    Directions

    1. Preheat the oven to 400°, and line a baking sheet with parchment paper.
    2. Cut the tops off of the heads of garlic, drizzle with a touch of oil, and add a sprinkle of salt and pepper; wrap the heads tightly in foil and place onto the baking sheet and into the oven for 15 minutes.
    3. Meanwhile, toss the cubed butternut squash with about 2 tablespoons of oil, plus a good pinch of salt and pepper, as well as the Italian seasoning, and after the garlic has roasted for 15 minutes, pull the baking sheet out of the oven and add the seasoned butternut squash to it; place back into the oven (now you have both the squash and the garlic heads on the baking sheet) and roast for 30-35 minutes (the garlic will have roasted for a total of roughly 45-50 minutes by the end), or until the squash is tender.
    4. While the squash and garlic roast, prepare your brown butter. To make brown butter, melt 1/2 cup of butter in small sauce pan or skillet on medium heat. Once melted let it cook, stirring occasionally for 3-5 minutes until it is golden brown and bubbly, with a nice nutty aroma. When you stir and see the solids on the bottom taking on a brownish color, remove from heat and continue to stir for another moment or so until a nice, deep brown color develops to the solids and set aside.
    5. Once the butternut squash and garlic are finished roasting, mash the butternut squash very well by hand until completely smooth, or, use a potato ricer and pass the squash through that and into a bowl.
    6. Unwrap the garlic heads and squeeze the soft cloves from their papers; using a knife or even a fork, mash the cloves until they become a paste, and set aside for a moment.
    7. To the butternut squash mash add 3 tablespoons of the brown butter, and additional salt/pepper, if needed; add in the roasted garlic paste, along with half of the chopped sage, and fold that in to combine; spoon the mixture into s a serving bowl, and drizzle the remaining tablespoon of brown butter over top as a garnish, along with the rest of the sage leaves and the pomegranate, if using.