1. Melt butter in a large skillet over medium heat. Add garlic and sage and cook, stirring frequently, for 30 seconds.
2. Whisk squash puree and half-and-half into skillet and cook, stirring occasionally, until heated through. Remove from heat, stir in Parmesan, and season with salt and pepper to taste.
Source: Hannaford fresh Magazine, January - February 2017