Preheat oven to 350 degrees F. Lightly grease a cookie sheet.
Slice the stem off the top of the butternut squash and discard. Using a good vegetable peeler that is able to cut through the tough skin of the squash, peel the squash and discard the peels. Cut the butternut squash in half, remove and discard seeds.
Did you know that you can toast squash seeds? Check out how to Toast Squash and Pumpkin Seeds.
Peel off the skin, and chop the butternut squash 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. Learn more about Roasting Garlic.
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.