Roasted Garlic Mashed Butternut Squash
A creamy and flavorful side dish perfect for autumn and holiday gatherings that combines the sweetness of butternut squash with roasted garlic.
Ingredients
Main Ingredients
- 1 medium butternut squash (about 2 to 3 lbs) Golden-hued veggie with a creamy texture.
- 1 head of garlic When roasted, it becomes soft and sweet.
- 2 tablespoons olive oil Enhances the squash’s natural sweetness.
- 4 tablespoons unsalted butter Rich and creamy, ideal for mashing.
- 1/4 cup heavy cream Add more to taste for a smooth finish.
- to taste salt Brings out the flavors.
- to taste black pepper Adds warmth to the dish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves cut side up on a baking sheet lined with parchment paper.
- Slice off the top of the head of garlic, drizzle with olive oil, wrap in aluminum foil, and place it on the baking sheet with the squash.
- Drizzle the butternut squash with olive oil, and sprinkle with salt and black pepper.
Cooking
- Roast for about 45 to 50 minutes until the squash is tender and golden brown.
- Allow to cool slightly, scoop the squash into a mixing bowl, and squeeze the roasted garlic into the bowl.
- Add the unsalted butter and heavy cream, then mash until smooth and creamy.
- Adjust seasoning with salt and black pepper as needed.
- Serve warm and optionally drizzle with extra olive oil or melted butter.
Notes
Consider adding a pinch of nutmeg or fresh herbs like thyme or sage for extra flavor. For a chunkier texture, mash the squash less finely.