1 - Preheat the oven to 180 degree. 

2 - Cut butternut squash, remove seeds and drizzle with olive oil. Season with salt and pepper.

3 - Use a pan covered with baking paper to roast them with 2 halved garlics in oven until golden brown for about 25 minutes flipping squash halfway. 

4 - Garlic are ready when the cloves are lightly browned and feel soft when pressed. 

5 - Combine the cheeses and create a single cream smear it on a serving dish and haphazardly place squash atop.

6 - Remove the roasted garlic cloves out of their skins and build the dish with garlics and roasted elements ( nuts and seeds). 

7 - Garnish with sea salt, black pepper, fresh lemon zest.