Description
A comforting side dish combining creamy butternut squash and roasted garlic, perfect for family gatherings.
Ingredients
Scale
- 1 medium-sized butternut squash (about 2–3 pounds)
- 1 head of garlic
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1/4 cup heavy cream (or coconut milk for a dairy-free version)
- Salt and pepper to taste
- Optional: 1/4 teaspoon nutmeg, fresh herbs (such as rosemary or thyme)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, salt, and pepper. Place the halves cut-side down on a baking sheet lined with parchment paper.
- Cut the top off the head of garlic, drizzle it with olive oil, and wrap it in foil. Place it on the baking tray with the squash and roast for about 40-45 minutes, until the squash is tender and the garlic is golden brown.
- Remove everything from the oven. Allow the squash to cool slightly, then scoop out the flesh into a bowl. Squeeze the roasted garlic cloves out of their skins and add them to the bowl.
- Add butter and cream to the bowl, mashing together until creamy. Adjust seasoning with salt and pepper. Use a hand mixer for extra fluffiness if desired.
- Serve warm, topped with fresh herbs or a drizzle of extra virgin olive oil.
Notes
For a vegan version, replace butter with olive oil or vegan butter and use almond milk instead of cream.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 20mg
Keywords: mashed butternut squash, roasted garlic, comfort food, holiday side dish