Recipe(tried): Roasted Garlic Mashed Butternut Squash with Bacon

ROASTED GARLIC MASHED BUTTERNUT SQUASH WITH BACON

1 (2.5 lbs.) butternut squash (cut in half and seeded)
6 cloves garlic (unpeeled)
olive oil (for drizzling)
salt and pepper to taste
4 oz. bacon
1/2 cup evaporated milk
2 tbsp. butter
1 1/2 tbsp. brown sugar
pinch cinnamon

Preheat oven to 400 degrees F.

Drizzle squash and garlic cloves with olive oil, then salt and pepper to taste, lay the halves on a cookie sheet. Roast Garlic for about 25 minutes and the Squash for about 45 minutes.

While the squash and the garlic are in the oven, cut the bacon into small pieces and fry until crisp (the should turn into bacon bits). DO NOT Through out the bacon drippings.

When the squash and garlic are done remove from the oven and let cool. When cool scoop out the pulp of the squash and squeeze out the garlic.

In a 4 quart saucepan on medium-low heat, put in the pulp of both the squash and the garlic, add the bacon (with the drippings), and all the other ingredients, mash with potato masher until smooth and well blended. Bear in mind that the bacon and the garlic will leave some lumps in the mash. Serve.