Winter Squash “Pancake” with Mozzarella & Sage

From Local Flavors by Deborah Madison

Ingredients

1 butternut squash
salt & pepper
3 Tbsp. unsalted butter
10 large sage leaves
1 (4-ounce) ball fresh or smoked mozzarella
3 Tbsp. parsley leaves
1 garlic clove

Directions

Cut squash in half lengthwise and scoop out the seeds and strings. Brush cut surfaces with olive oil and place cut side down on baking sheet. Bake the squash in a 375 degree oven for 40-50 minutes, until very soft. 
Scoop out the flesh and beat it with a fork to smooth it out. Season with salt. 
Melt butter in a medium nonstick skillet. Add sage leaves and cook over medium heat for a minute or two to flavor butter. Add squash to pan and smooth it out. Cook for 15 minutes, then give it a stir, scraping up the browned undersides and pressing a new layer to the bottom of the pan. Continue in this manner as long as you have time for. The more it browns, the better it will be. 
While the squash is browning, thinly slice the cheese and chop the parsley and garlic together. Just before serving, pat the squash evenly in the pan once more, lay the cheese over the top, then cover and cook for a few minutes longer for the cheese to soften. Remove the lid, add the parsley-garlic mixture and serve from the pan.