Introduction
Remember those cozy autumn evenings, the ones filled with the aroma of something warm and comforting baking in the oven? This Roasted Garlic Mashed Butternut Squash recipe is like bottling that feeling. It’s so wonderfully simple, yet the flavors are deep and satisfying. It’s the kind of side dish that makes even a weeknight dinner feel special, and it’s seriously quick to whip up, making it a weeknight warrior in my kitchen!
Why You’ll Love This Recipe
- Fast: Roasting does most of the work, so you can put your feet up!
- Easy: Minimal prep, straightforward steps, and hardly any cleanup.
- Giftable: Imagine a small jar of this for a neighbor! Though it’s best fresh, the idea sparks joy.
- Crowd-pleasing: Even picky eaters tend to adore this creamy, sweet, and savory mash.
Ingredients
- 1 medium butternut squash (about 2-3 lbs): Look for one that feels heavy for its size; that usually means it’s packed with flavor.
- 1 head of garlic: Don’t be shy with the garlic! Roasting mellows it out into something sweet and spreadable.
- 2 tablespoons olive oil: Our good old friend, olive oil, helps everything roast up beautifully.
- 4 tablespoons unsalted butter: Because butter makes everything better, right? It adds that luxurious richness.
- 1/4 cup heavy cream (or more to taste): This is what makes it wonderfully creamy and smooth. You can always add a splash more if you like it extra rich!
- Salt – to taste: Essential for bringing out all those lovely flavors.
- Black pepper – to taste: A little pinch adds a nice warmth.
How to Make It
Alright, let’s get this cozy goodness started!
- Preheat your oven: Crank it up to 400°F (200°C). This hot temperature is perfect for getting that squash tender and the garlic sweet.
- Prep the squash: Carefully cut your butternut squash in half lengthwise. This can be a little tricky, so a sharp knife and a steady hand are your friends here. Scoop out all those stringy seeds and pulp from the center.
- Prep the garlic: Take your head of garlic and, with a sharp knife, carefully slice off just the very top 1/4 inch. This exposes all those yummy little cloves inside, ready to roast.
- Time to roast: Place your butternut squash halves cut-side up on a baking sheet. Then, place the prepared garlic head right alongside it on the same baking sheet, cut-side up.
- A little oil love: Drizzle the cut surfaces of both the squash and the garlic with your olive oil. Just a light coating is all you need.
- Into the oven they go: Roast for about 45 to 60 minutes. You’ll know they’re ready when the squash is super tender – you should be able to pierce it easily with a fork – and the garlic cloves are soft, golden, and smell absolutely divine.
- Scoop it out: Once they’re cool enough to handle (but still warm!), carefully scoop the soft flesh from the butternut squash halves into a mixing bowl.
- Garlic magic: Take the roasted garlic head and gently squeeze each clove from its papery skin, right into the bowl with the squash. It will come out like a sweet, roasted paste!
- Add the richness: Toss in your unsalted butter and that lovely heavy cream.
- Mash it up: Now for the fun part! Mash everything together until it’s smooth and wonderfully creamy. You can use a potato masher for a bit of texture, an immersion blender for super smooth results, or even just a good old fork. I often go for the immersion blender if I want it extra silky, but a mash gives it a lovely rustic feel.
- Season to perfection: Finally, season generously with salt and black pepper. Stir it all up and taste. This is your chance to make it exactly how you like it!
Substitutions & Additions
This recipe is fantastic as is, but it’s also a wonderful canvas for your creativity!
- Dairy-Free: Swap the butter for a good quality dairy-free butter alternative and use coconut milk or almond milk (unsweetened, of course!) instead of heavy cream.
- Herbs: Fresh rosemary or thyme sprigs can be roasted right alongside the squash and garlic. Finely chop some fresh sage or chives to stir in at the end for a pop of freshness.
- Spice: A pinch of nutmeg or cinnamon can add a lovely warm spice note. A tiny pinch of cayenne pepper can give it a gentle kick.
- Sweetness: If your squash isn’t super sweet, a drizzle of maple syrup or honey can be added.
Tips for Success
- Don’t overcook the squash: You want it tender, not mushy before you even start mashing. Keep an eye on it after the 45-minute mark.
- Roast until the garlic is soft: This is key for that sweet, mellow garlic flavor. If it’s still firm, give it a few more minutes.
- Prep Ahead: You can roast the squash and garlic a day in advance. Store them separately in airtight containers in the refrigerator. Reheat them gently before proceeding with the mashing steps.
- Seasoning is key: Always taste and adjust your salt and pepper at the end. The sweetness of the squash and garlic needs that perfect balance.
How to Store It
Leftovers of this delicious mash can be stored in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to enjoy them again, simply reheat gently on the stovetop over low heat, adding a splash more cream if needed, or warm it up in the microwave. It’s also surprisingly good cold, straight from the fridge – a little secret of mine when I’m craving something savory!
FAQs
Q: Can I use pre-cut butternut squash?
A: Yes, you absolutely can! If you buy pre-cubed butternut squash, you can simply toss it with olive oil and roast it on a baking sheet until tender, then proceed with mashing. The roasting time might be a bit shorter for cubes.
Q: What if I don’t have heavy cream?
A: No worries! You can use half-and-half or even whole milk. Just be aware that using a lower-fat milk might result in a less rich and creamy texture.
Q: Can I make this ahead of time for a party?
A: You can roast the squash and garlic ahead of time and refrigerate them. Then, on the day of your event, warm them gently and mash with the butter and cream. It’s best served fresh, but this method works well for making it manageable!
Roasted Garlic Mashed Butternut Squash
This recipe for Roasted Garlic Mashed Butternut Squash is wonderfully simple yet deeply satisfying. Roasting the butternut squash and garlic mellows their flavors and creates a creamy, sweet, and savory mash that's perfect for weeknight dinners or special occasions. Minimal prep and cleanup make it a weeknight warrior.
Equipment
- Oven
- Baking Sheet
- Sharp knife
- Mixing bowl
- Potato Masher or immersion blender or fork
Ingredients
Main ingredients
- 1 medium butternut squash about 2-3 lbs
- 1 head garlic Roasting mellows it out into something sweet and spreadable.
- 2 tablespoons olive oil helps everything roast up beautifully.
- 4 tablespoons unsalted butter adds luxurious richness.
- 0.25 cup heavy cream or more to taste, makes it wonderfully creamy and smooth.
- to taste salt Essential for bringing out all those lovely flavors.
- to taste black pepper adds a nice warmth.
Instructions
- Preheat your oven to 400°F (200°C). This hot temperature is perfect for getting that squash tender and the garlic sweet.
- Carefully cut your butternut squash in half lengthwise. This can be a little tricky, so a sharp knife and a steady hand are your friends here. Scoop out all those stringy seeds and pulp from the center.1 medium butternut squash
- Take your head of garlic and, with a sharp knife, carefully slice off just the very top 1/4 inch. This exposes all those yummy little cloves inside, ready to roast.1 medium butternut squash
- Place your butternut squash halves cut-side up on a baking sheet. Then, place the prepared garlic head right alongside it on the same baking sheet, cut-side up.1 medium butternut squash
- Drizzle the cut surfaces of both the squash and the garlic with your olive oil. Just a light coating is all you need.1 medium butternut squash
- Roast for about 45 to 60 minutes. You’ll know they’re ready when the squash is super tender – you should be able to pierce it easily with a fork – and the garlic cloves are soft, golden, and smell absolutely divine.
- Once they’re cool enough to handle (but still warm!), carefully scoop the soft flesh from the butternut squash halves into a mixing bowl.1 medium butternut squash
- Take the roasted garlic head and gently squeeze each clove from its papery skin, right into the bowl with the squash. It will come out like a sweet, roasted paste!1 medium butternut squash
- Toss in your unsalted butter and that lovely heavy cream.1 medium butternut squash
- Now for the fun part! Mash everything together until it’s smooth and wonderfully creamy. You can use a potato masher for a bit of texture, an immersion blender for super smooth results, or even just a good old fork. I often go for the immersion blender if I want it extra silky, but a mash gives it a lovely rustic feel.
- Finally, season generously with salt and black pepper. Stir it all up and taste. This is your chance to make it exactly how you like it!1 medium butternut squash
Notes
This recipe is fantastic as is, but it’s also a wonderful canvas for your creativity! For dairy-free options, swap butter for a dairy-free alternative and heavy cream for coconut milk or almond milk. Fresh herbs like rosemary, thyme, sage, or chives can be added. Spices like nutmeg, cinnamon, or a pinch of cayenne pepper can also be incorporated. If your squash isn't sweet enough, a drizzle of maple syrup or honey can be added.