Quantities Ingredients
1 1/2
|
Large head of garlic
|
1/4 c.
|
Milk
|
1/2 c.
|
Heavy cream
|
1/2 tsp.
|
Salt
|
1/2 tsp.
|
Pepper
|
1 lb.
|
Butternut squash
|
1 lb.
|
Yukon gold potatoes, peeled and quartered
|
1/4 c.
|
Butter, softened
|
1/2 c.
|
Heavy cream
|
1/4 c.
|
Parmesan, grated
|
Salt and white pepper to taste
| |
| Olive oil |
Preparation Procedures:
1.
Cut squash in half, length-wise. Rub exposed surface with oil and lay
cut side down on a foil lined roasting pan or baking sheet. Leaving on
the papery skin, separate the head of garlic into cloves. Place on a
square of foil. Drizzle with olive oil and bring the ends of the foil up and twist to enclose garlic into a little foil package.
2. Place on the baking sheet with the squash. Place the pan in the oven and roast 50-60 minutes, depending on the size of the squash, until
the squash is very tender. Keep an eye on the garlic. The cloves may
get soft before the squash. Check after about 40 minutes. The garlic
should be very soft. Remove from oven and allow to cool.
3. For the garlic cream sauce: Cut the root
end off of each garlic clove and squeeze out the garlic from the skins
into a pot with the cream and milk. Simmer until the liquid has reduced
by half, stirring and mashing the garlic with the back of a spoon or
fork to break it up. Set aside. (If you like, this can be made ahead of time.)
5. To Reheat: Keep potato/squash mixture and garlic cream in separate containers and refrigerate. Warm the garlic cream gently in a saucepan or microwave. Heat potato/squash mixture in an oven proof casserole dish in a 350 degree oven for 20-30 minutes or until hot all the way through, stirring once or twice. Put the potatoes and squash into a serving dish and drizzle with the garlic cream and serve. Any leftover sauce can be server alongside. This dish can be made a day or two in advance.