Preheat oven to 450F.

Halve and seed the butternut squash.

Place squash halves on a baking sheet, cut side up.

Brush squash with 1 tsp of olive oil.

Place 1 tsp of minced garlic in the cavity of each squash half.

Roast for 25 to 30 minutes, or until squash is soft when pressed.

Scoop squash out of the skin into a bowl.

Mash the squash with a fork.

Mash in remaining 1 Tbs of olive oil and nutmeg.

Season with salt and pepper, if desired.

Keep warm.

Position one oven rack in the top one-third of oven; position second rack in the bottom third of oven.

Coat two baking sheets with cooking spray.

Place shiitake and cremini mushrooms on one baking sheet.

Place trumpet and oyster mushrooms on a second baking sheet.

Drizzle each baking sheet with 1 1/2 Tbs of olive oil.

Toss to coat mushrooms.

Roast mushrooms for 15 minutes.

Sprinkle each batch of mushrooms with 1 tsp of sage.

Switch baking sheets from top to bottom racks.

Continue roasting for 5 minutes more, then remove baking sheet with shiitake and cremini mushrooms from the oven.

Roast trumpet and oyster mushrooms for 5 minutes more.

Divide Butternut Puree among four serving plates.

Top with Roasted Mushrooms and serve immediately.