Winter Squash with Roasted Garlic

This is both incredibly good and incredibly easy. I have served it at Thanksgiving and watched it all disappear, but it's also good for any other time as well. This recipe makes enough to serve about 4 (maybe 6 if you have a large menu), but it is easily expanded.

1 medium butternut squash or equivalent
1 head roasted garlic, cloves separated and peeled
Salt and pepper to taste

Preheat the oven to 350 degrees. Cut the squash in half the long way and scoop out the strings and seeds. Place the squash cut side down in a baking pan with about 1/4 inch of water in the bottom. Bake for 45-60 minutes, until squash is tender (test by piercing it with a fork or knife).

When squash is done, allow it to cool until you can comfortably handle it. Scoop the flesh out of the skin and mash. Add the garlic and either mash it all well together or puree. Add salt and pepper to taste.

Serves about 4.