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Roasted Garlic Mashed Butternut Squash

A delightful side dish that combines the natural sweetness of butternut squash with the rich, aromatic touch of roasted garlic, creating a creamy and comforting experience.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium butternut squash (about 2 to 3 lbs)
  • 1 head garlic
  • 2 tablespoons olive oil plus extra for drizzling
  • 4 tablespoons unsalted butter
  • 1/4 cup heavy cream can be substituted with Greek yogurt for a lighter version
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C), ensuring an inviting temperature to roast the vegetables.
  2. Prepare the butternut squash by cutting it in half lengthwise. Scoop out the seeds and arrange the halves cut side up on a baking sheet lined with parchment paper.
  3. Prepare the garlic: Slice off the top of the head of garlic, exposing the cloves. Drizzle with a little olive oil, wrap it in aluminum foil, and place it on the baking sheet alongside the squash.
Roasting
  1. Drizzle the squash with olive oil and season generously with salt and black pepper. Roast both the squash and garlic in the oven for about 45 to 50 minutes or until tender.
Mashing
  1. After removing from the oven, allow both the squash and garlic to cool just enough to handle. Scoop the flesh of the squash into a mixing bowl and squeeze the roasted garlic into the bowl.
  2. Incorporate the butter and heavy cream into the bowl, then mash everything together until smooth.
  3. Adjust the seasoning with additional salt and black pepper; tasting along the way is essential to reach the perfect flavor balance.
Serving
  1. Transfer to a serving dish and optionally drizzle with extra olive oil or melted butter for an added touch of decadence.

Notes

To elevate your dish, consider adding herbs like sage or thyme, or experimenting with spices such as nutmeg or cinnamon. This dish can be made in advance and reheated. Leftovers can be stored in an airtight container for up to three days, or frozen for up to two months. Roasting the squash whole can save time.