Description
A creamy and comforting dish made from roasted butternut squash and garlic, perfect for fall gatherings and family celebrations.
Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 1 head of garlic
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter (or plant-based alternative)
- 1/4 cup heavy cream (or non-dairy milk)
- Salt to taste
- Pepper to taste
- Fresh herbs (thyme or sage) for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the butternut squash by peeling, cutting in half, scooping out the seeds, and cubing it.
- Toss the squash with olive oil, salt, and pepper on a baking sheet. Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and place in the oven with the squash.
- Roast for about 30-35 minutes until the squash is tender and the garlic is golden.
- Scoop the squash into a mixing bowl and squeeze the roasted garlic cloves out of their skins into the bowl.
- Add butter or your alternative and a splash of cream or milk.
- Mash the mixture until creamy and well-combined, adjusting seasoning as necessary.
- Serve warm, garnished with fresh herbs or a drizzle of olive oil.
Notes
For a vegan option, use plant-based butter and non-dairy milk. This dish pairs well with roasted meats or can be served as a delicious plant-based side.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 10mg
Keywords: butternut squash, roasted garlic, comfort food, fall recipes, vegetarian side dish