Roasted Garlic-Butternut Squash Mash

This cheesy, garlicky baked butternut squash mash could give mashed potatoes and even mashed sweet potatoes a run for their money in the popularity polls.

Rated 5 from 1 votes

3 small butternut squash (4-1/2 lb.), unpeeled

1 head garlic

1/2 tsp. olive oil

1/4 cup butter , cut up

1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA

1. Pierce squash with sharp knife at 1-inch intervals; place in 13x9-inch baking dish. Add 1/2 cup water; cover with foil.

2. Cut thin slice off top of garlic head, exposing tops of all cloves; place on 8-inch-square sheet of foil. Drizzle with oil; wrap in foil.

3. Bake squash and garlic 40 min. Remove garlic from oven. Continue baking squash 20 min. or until tender. Cool squash slightly.

4. 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. microwaveable dish.

5. 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.

Roasted Garlic-Butternut Squash Mash

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