Prep Time: 10 minutes | Cook Time: 1 hour | Serves: 4
• 1 medium-large acorn squash, halved and deseeded
• 1 whole garlic bulb
• 3 tablespoons extra virgin olive oil + more for drizzling
• 2 tablespoons fresh sage leaves, finely chopped
• 2 tablespoons grated parmesan or nutritional yeast
• Salt and fresh black pepper
1. Preheat oven to 400 degrees F.
2. Cut off the top of the garlic bulb, so the cloves are exposed. Place bulb on aluminum foil and drizzle with olive oil. Loosely wrap the garlic in the foil and set aside.
3. Place squash halves on a large baking sheet lined with parchment paper. Drizzle with olive oil. Flip squash halves cut side down. Add the foil-wrapped garlic to the baking sheet. Bake for 40-60 minutes, or until squash is soft and can be pierced through with a fork.
4. In a large bowl, add the scraped flesh of the squash, garlic squeezed out of its roasted skin, 3 tablespoons of olive oil, sage, parmesan, salt and pepper. Mash with a potato masher and stir together until smooth.
5. Serve warm and optionally top with pumpkin seeds, a drizzle of maple syrup, or more chopped sage.