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Bowl of roasted garlic mashed butternut squash topped with fresh herbs

Roasted Garlic Mashed Butternut Squash

A comforting and flavorful twist on traditional mashed potatoes featuring creamy butternut squash and sweet roasted garlic.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium medium butternut squash (about 2 to 3 lbs) A vibrant, seasonal vegetable that offers sweetness and a creamy texture.
  • 1 head head of garlic When roasted, garlic becomes sweet and mellow, enhancing the dish’s flavor profile.
  • 2 tablespoons olive oil Adds richness and aids in roasting for that perfect caramelization.
  • 4 tablespoons unsalted butter Provides creaminess and depth.
  • 1/4 cup heavy cream (or more to taste) For an indulgently smooth consistency.
  • Salt to taste Enhances flavors and balances the sweetness.
  • Black pepper to taste Adds a subtle heat that complements the dish beautifully.

Method
 

Preparation
  1. Preheat your oven to 400F (200C).
  2. 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.
  3. Slice off the top of the head of garlic to expose the cloves, drizzle with olive oil, wrap in aluminum foil, and place on the baking sheet.
  4. Drizzle the butternut squash with olive oil, and sprinkle with salt and black pepper. Roast for about 45 to 50 minutes, or until tender and caramelized.
Mixing
  1. Allow to cool slightly, then scoop the squash flesh into a bowl.
  2. Squeeze out roasted garlic cloves into the bowl, add butter and cream, and mash together until smooth and creamy.
  3. Adjust seasoning with salt and pepper, serve warm, optionally drizzling with extra olive oil or melted butter on top.

Notes

Consider adding a sprinkle of freshly grated nutmeg or some roasted rosemary for an aromatic touch. For a lighter version, you can swap the heavy cream with unsweetened almond milk or coconut milk. Experimenting with different herbs, such as thyme or sage, can create fascinating flavor variations.