Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 whole head of garlic
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- Salt, to taste
- Pepper, to taste
- Fresh herbs (e.g., thyme or rosemary), for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice the top off the head of garlic, drizzle with olive oil, wrap in aluminum foil, and place on the baking sheet.
- Peel and cube the butternut squash, toss it with olive oil, salt, and pepper, and spread it on the baking sheet next to the garlic.
- Roast both the garlic and squash in the oven for 25-30 minutes or until tender.
- Once roasted, let them cool slightly, squeeze the garlic out of its skin, and mash with the squash in a bowl.
- Mix in butter and heavy cream, adjusting to your desired creaminess.
- Season to taste, and serve warm, garnished with fresh herbs.
Notes
For a lighter version, substitute heavy cream with chicken broth. To make it dairy-free, use vegan butter and almond milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian