Description
A delightfully creamy dish transforming butternut squash into a rich, flavorful experience with roasted garlic.
Ingredients
Scale
- 1 medium butternut squash (about 2 to 3 lbs)
- 1 head of garlic
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1/4 cup heavy cream (or more to taste)
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 400F (200C).
- Cut the butternut squash in half lengthwise and scoop out the seeds, placing the halves cut side up on a baking sheet.
- Slice off the top of the garlic head, drizzle with olive oil, wrap in foil, and place on the baking sheet.
- Drizzle squash with olive oil, and season with salt and pepper. Roast everything in the oven for 45 to 50 minutes until tender.
- Allow squash and garlic to cool slightly then scoop flesh into a mixing bowl.
- Squeeze roasted garlic out of its skin into the bowl, add butter and cream.
- Mash everything together until smooth, adjusting seasoning as needed.
- Transfer to a serving dish, optionally drizzle with extra olive oil or melted butter, and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish can be made ahead and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg