Preheat oven to 350 degrees F. Lightly grease a cookie sheet.
Cut
the butternut squash in half, remove and discard seeds, peel off the skin,
and chop into 1-inch dice.
Peel away the outer
layers of skin of the garlic bulb, leaving the skins of the
individual cloves intact;
leave garlic bulb whole. Using a sharp knife, slice 1/2-inch off of the pointed end of the
garlic bulbs, exposing the individual cloves of garlic.
Place
prepared squash and garlic (cut side facing down) on prepared cookie sheet.
Drizzle with smoked olive oil. Sprinkle with salt and pepper to taste.
Sprinkle thyme, lemon zest, and lemon juice over the top; mix well.
Bake
approximately 1 hour. Test with a fork for doneness (you want the squash to
be well done and just starting to brown). Remove from oven and let the squash
and garlic cool slightly.
Squeeze the roasted garlic out of their skins and into a food processor. Add
the cooked squash, 3 tablespoons butter, cream, mustard, and parsley. Process until
the squash and garlic are smooth. If necessary, add additional cream if
needed.
Place
squash mixture into a baking dish, dot with butter, and place into the oven to
heat just until the butter has melted and the squash mixture is heated through.
To serve,
garnish with chopped parsley.
Makes 4 servings.
