Serve your family with this flavorful baked butternut squash - a perfect side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h
Yield 10
Number Of Ingredients 9
Steps:
- Prick each squash with paring knife. On microwavable plate, microwave squash, one at a time, on High 4 to 5 minutes. Carefully cut squash in half lengthwise, using chef's knife; discard seeds and membranes. Line 2 large cookie sheets with foil; spray foil with cooking spray. Place squash halves, cut sides down, on cookie sheets.
- Heat oven to 350°F. Cut off pointed ends of garlic bulbs. Place garlic on sheet of foil; drizzle with oil. Fold foil tightly to seal; place on 1 cookie sheet with squash.
- Place 1 cookie sheet on upper oven rack and 1 on lower oven rack. Bake 1 hour, switching positions after 35 minutes. Cool 10 minutes.
- Scoop out squash from shells and place in large bowl; cover to keep warm. Squeeze garlic from bulbs into small bowl; mash with fork.
- In 1-quart saucepan, melt butter over medium heat. Stir in half-and-half, chopped sage, salt and pepper; heat to simmering. Remove from heat. Add butter mixture and mashed garlic to squash. Beat with electric mixer on medium speed until smooth. Garnish with sage leaves.
Nutrition Facts : Calories 214, Carbohydrate 44 g, Fat 1, Fiber 13 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 514 mg
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