Roasted Garlic-Butternut Squash Mash

Ingredients

• 0.3 cup butter 
• 4.5 lb butternut squash unpeeled
• 1 head garlic 
• 1 cup italian* five cheese shredded with a touch of philadelphia kraft
• 0.5 tsp olive oil 

Equipment

• bowl
• oven
• knife
• blender
• baking pan
• aluminum foil
• microwave

Directions

1. Heat oven to 375F.
2. Pierce squash with sharp knife at 1-inch intervals; place in 13x9-inch baking dish.
3. Add 1/2 cup water; cover with foil.
4. Cut thin slice off top of garlic head, exposing tops of all cloves; place on 8-inch-square sheet of foil.
5. Drizzle with oil; wrap in foil.
6. Bake squash and garlic 40 min.
7. Remove garlic from oven. Continue baking squash 20 min. or until tender. Cool squash slightly.
8. Squeeze garlic cloves into small bowl; mash until smooth.
9. Cut squash lengthwise in half; remove and discard seeds. Use spoon to scrape squash pulp into medium bowl.
10. Add garlic and butter; beat with mixer until blended. Spoon into 1-1/2-qt. microwaveable dish.
11. 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.