Preheat oven to 350° F. Cover a baking
sheet with parchment paper. Cut the squash
into quarters and scoop out seeds and pulp.
Place cut side down on baking sheet and
sprinkle 2 Tbsp water onto the paper around
the squash.
Peel the loose, papery skin off the garlic,
and wrap it in a piece of aluminum foil. Put
the squash and the garlic in the oven. Bake 40-
50 minutes, until the squash is tender. Set
both aside until they’re cool enough to handle,
about 20 minutes.
When the squash is cool, use a spoon to
scoop the flesh into the bowl of a food
processor. Separate the garlic cloves and
squeeze the roasted pulp into the bowl with
the squash. Process the mixture to a smooth
purée, then add the rest of the ingredients.
Taste and adjust seasonings; serve
immediately.