Ingredients

3 small butternut squash, unpeeled

1 head garlic

1/2 t. olive oil

1/4 c. butter, cut up

1 c. shredded Italian five cheese

Preparation

  1. Heat oven to 375 degrees.
  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. 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. Bake squash and garlic 40 min. Remove garlic from oven. Continue baking squash 20 min. or until tender. Cool squash slightly.
  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. 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.