Velvety Mashed Butternut Squash With Roasted Garlic

Mashed butternut squash in a serving bowl with a spoon.

5 from 2 ratings

Velvety Mashed Butternut Squash With Roasted Garlic

If mashed potatoes are feeling a little...expected, let me introduce you to their glow-up: Mashed Butternut Squash. With just four ingredients, this velvety smooth mash is such a simple (but amazingly delicious) side.

Prep Time5

Cook Time45

Total Time50

Course: Side Dishes

Cuisine: American

Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Keyword: how to mash butternut squash, mashed butternut, mashed butternut squash, mashed squash

Diet: Dairy-Free, Gluten-Free, Paleo, Vegan, Vegetarian

Occasion: Christmas, Halloween, Thanksgiving

Time: 45 minutes or less

Servings: servings

Author: Sarah Bond

Ingredients

1 medium butternut squash
1 bulb garlic
2 to 4 Tbsp olive oil 30 to 60 mL
4 oz cream cheese 113 g

Instructions

Prep: Preheat oven to 375°F (204°C). Cut the top off 1 medium butternut squash, then carefully cut it in half lengthwise (the skin can stay on). Use a spoon to scoop out the seeds. Drizzle the entire squash with olive oil, then place cut side down on a baking sheet.
Cut the top portion of off 1 bulb garlic to expose the cloves underneath. Add the garlic to a piece of foil large enough to wrap it up. Drizzle the top with oil then close it up tightly. Set it on the baking sheet.
Roast: Cook for about 45 minutes, or until squash is tender and garlic is soft and caramelized.
Mash: Allow butternut to cool slightly, then scoop out the orange flesh and place in a large bowl. Squeeze out caramelized garlic cloves and add them to the bowl, along with 4 oz cream cheese.
Use with a potato masher (for chunkier mash) or a blender (for silky smooth mash). Season with salt, as needed, then serve warm!

Video

Notes

In a hurry? Rather than roasting the butternut in halves, you can peel and cube the orange flesh, then either boil or saute until tender.

Storage: Leftovers can be stored in the refrigerator for up to 4 days. Reheat them in the microwave or on the stovetop with a bit of cream.

Nutrition