Preheat oven to 375F. Brush squash's cut surfaces with oil. Season with salt and pepper. Place half the garlic and 1 sprig of thyme on a cookie sheet and cover with a squash half, cut-side down. Do the same with the other squash half. Bake until soft and tender, about 25-35 minutes. Discard thyme after cooking, and set squash and garlic aside.
Meanwhile, place potatoes in a large stockpot and cover with cold, salted water. Bring water to a boil; then reduce to a simmer and cook until a fork goes through potatoes easily, approximately 25-30 minutes. (Don't overcook or potatoes will become waterlogged.) Place drained potatoes in a large bowl and set aside.
When squash is cool enough to handle, use a large spoon to scrape flesh from skin into the potato bowl. Add the garlic and pour in buttermilk. Purée with a potato masher until desired consistency is reached. Season to taste with salt and pepper. Refrigerate in a covered container until ready to serve.
To serve, reheat in microwave for 2-3 minutes on high heat. (Add more buttermilk if desired.) Stir in chives just before serving.
Serves: 4
Prep Time: 10 min.
Cook Time: 25-35 min.
Nutrition Score per serving:
| Calories | 88 |
| % Fat | 5% |
| g Fat | 0.5 g; 0.1 g saturated |
| % Carbs | 85% |
| g Carbs | 20 g |
| % Protein | 10% |
| g Protein | 2 g |
| g Fiber | 0.9 g |
| mg Sodium | n/a |
| % Calcium | n/a |
| g Calcium | n/a |
