Put squash flesh side down on prepared pan and roast 30 minutes. (prevention.com)
When cool enough to handle, scoop squash flesh and squeeze each clove of roasted garlic. (marthastewart.com)
You should end up with about 3 cups of roasted mashed squash flesh from the large butternut squash, which you will use for the hummus, muffins, porridge and burgers. (golubkakitchen.com)