• 1 Butternut Squash (about 3 lbs)
• 1/2 cup of Half & Half
• 1/4 cup of Heavy Cream
• 5 Garlic Cloves (smashed)
• Couple Sprigs of Thyme
• Salt & White Pepper to taste
• 8 oz of Mascarpone Cheese

Directions

1. Preheat the oven to 400 degrees.
2. Cut the squash in half lengthwise, peel and remove the seeds (the seeds can be salted/seasoned and baked separately as a snack).
3. Roast for 20-25 minutes until tender.
4. In the meantime, simmer the heavy cream and half & half with the sprig of thyme and smashed garlic.
5. Once the squash is done, cut into cubes and process in a food processor until it’s nice and smooth.
6. Pass the cream mixture onto a sieve and add to the squash omitting the thyme and garlic.
7. Spoon in the Mascarpone Cheese, season with salt and pepper and top with some chives.