Roasted Garlic Mashed Butternut Squash Recipe

Introduction

This roasted garlic mashed butternut squash is a creamy, comforting side dish perfect for any occasion. The roasting brings out the natural sweetness of the squash and garlic, creating a rich and flavorful mash that pairs beautifully with a variety of main courses.

Ingredients

• 1 medium butternut squash (about 2 pounds)
• 5-6 cloves garlic
• 2 tablespoons olive oil
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper, or to taste
• ¼ teaspoon ground nutmeg
• ¼ cup unsweetened almond milk or milk of choice
• 2 tablespoons butter or vegan alternative (optional)
• Fresh parsley or chives for garnish (optional)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Cut the butternut squash in half lengthwise and scoop out the seeds. Place the halves cut-side up on a baking sheet.
3. Step 3: Peel the garlic cloves and place them on the baking sheet alongside the squash. Drizzle 1 tablespoon of olive oil over both, coating evenly.
4. Step 4: Sprinkle the squash with salt and black pepper. Roast in the oven for 35-40 minutes, until the squash is tender and the garlic is soft and golden.
5. Step 5: Remove from the oven and let cool slightly. Scoop the squash flesh into a large bowl, discarding the skin.
6. Step 6: Add the roasted garlic, nutmeg, remaining olive oil, almond milk, and butter if using, to the bowl.
7. Step 7: Mash with a potato masher or hand mixer until smooth and creamy. Adjust seasoning with salt and pepper to taste.
8. Step 8: Transfer to a serving dish and garnish with fresh parsley or chives if desired. Serve warm.

Tips & Variations

• For extra creaminess, substitute the almond milk with cream or coconut milk.
• Add a pinch of cinnamon along with nutmeg for a warm, spicy touch.
• Use smoked paprika instead of black pepper for a smoky flavor variation.
• To keep it vegan, omit the butter or use a plant-based alternative.

Storage

Store leftover mashed butternut squash in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or in the microwave, adding a splash of milk to loosen the texture if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can roast the squash and garlic in advance and mash them when ready to serve. Just keep the mashed squash refrigerated and reheat before serving.

Can I use a different type of squash?

Butternut squash works best for its sweetness and texture, but you can substitute with other winter squashes like acorn or kabocha, adjusting roasting time as needed.

Roasted Garlic Mashed Butternut Squash Recipe

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★★★★★

4.4 from 150 reviews

• Author: Matteo
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This Roasted Garlic Mashed Butternut Squash recipe combines the natural sweetness of butternut squash with the rich, mellow flavor of roasted garlic. Enhanced with warm nutmeg, creamy almond milk, and olive oil, this comforting side dish is easy to prepare and perfect for cozy dinners or holiday meals. Optional butter and fresh herbs add a luscious finish, making it a versatile and delicious addition to any menu.

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Ingredients

Scale 1x2x3x

Butternut Squash and Garlic

• 1 medium butternut squash (about 2 pounds)
• 5–6 cloves garlic

Seasonings and Liquids

• 2 tablespoons olive oil
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper, or to taste
• ¼ teaspoon ground nutmeg
• ¼ cup unsweetened almond milk or milk of choice
• 2 tablespoons butter or vegan alternative (optional)
• Fresh parsley or chives for garnish (optional)

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the squash and garlic.
2. Prepare Squash: Cut the butternut squash in half lengthwise and scoop out the seeds carefully. Place the halves cut-side up on a baking sheet for roasting.
3. Prepare Garlic and Oil: Peel the garlic cloves and place them on the baking sheet alongside the squash. Drizzle 1 tablespoon of olive oil over both the squash and garlic, ensuring they are evenly coated.
4. Season and Roast: Sprinkle the squash halves with salt and black pepper. Roast in the preheated oven for 35-40 minutes, or until the squash is tender when pierced with a fork and the garlic is soft and golden brown.
5. Cool and Scoop: Remove the baking sheet from the oven and let the squash and garlic cool slightly. Scoop the tender squash flesh into a large mixing bowl, discarding the skin, and add the roasted garlic cloves.
6. Add Flavorings: Add the ground nutmeg, the remaining tablespoon of olive oil, almond milk, and butter or vegan alternative if using, to the bowl with the squash and garlic.
7. Mash and Mix: Using a potato masher or hand mixer, mash and blend all ingredients together until smooth and creamy. Taste and adjust the salt and pepper seasoning as desired.
8. Serve and Garnish: Transfer the mashed butternut squash to a serving dish and garnish with fresh parsley or chives for an optional fresh herbal note. Serve warm.

Notes

• You can substitute the almond milk with any milk of your choice, such as dairy milk or oat milk, depending on dietary preferences.
• For a vegan version, omit the butter or use a plant-based butter alternative.
• Roasting garlic mellows its sharpness, providing a nicer, sweeter flavor to the mash.
• This dish can be prepared a day ahead and reheated gently on the stovetop or in the oven.
• Adjust seasoning incrementally to suit your taste, especially salt and nutmeg, which can overpower the squash if used excessively.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: butternut squash, roasted garlic, mashed squash, side dish, fall recipe, gluten free, dairy free option, comfort food