Ingredients
- 1 large Butternut Squash
- 1 bulb Garlic
- 2 tablespoons Olive Oil
- 4 tablespoons Butter (or vegan butter)
- 1/2 cup Heavy Cream (or non-dairy milk)
- Salt to taste
- Pepper to taste
- 1/4 teaspoon Nutmeg (optional)
- 1 teaspoon Sage (optional)
Instructions
- Preheat the oven to 400°F (205°C).
- Prepare the garlic by slicing the top off and drizzling with olive oil, wrapping in foil.
- Roast the garlic for about 30-40 minutes until golden brown and soft.
- Cut the butternut squash in half, scoop out the seeds, and place it cut side down on a baking sheet.
- Roast the squash for approximately 45-50 minutes until tender.
- Scoop the flesh of the squash into a mixing bowl, and add the roasted garlic.
- Pour in the cream or non-dairy milk and butter, then mash until smooth.
- Season with salt, pepper, and optional spices to taste.
- Transfer to a serving dish and drizzle with olive oil if desired.
Notes
For a unique twist, substitute butternut squash with sweet potatoes or pumpkin. Make sure to allow the squash and garlic to cool before mashing to maintain creamy texture.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian