Description
A cozy, creamy alternative to mashed potatoes made with roasted garlic and butternut squash.
Ingredients
Scale
- 2-3 cups cubed butternut squash
- 1 whole bulb garlic
- 2 tablespoons olive oil
- 2 tablespoons butter (or coconut oil for dairy-free)
- Salt to taste
- Pepper to taste
- Pinch of nutmeg
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half, scoop out the seeds, peel, and cut into cubes.
- Prepare the garlic by cutting off the top, drizzling with olive oil, and wrapping in foil.
- Toss the squash cubes with olive oil, salt, and pepper on a baking sheet. Place the wrapped garlic on the tray.
- Roast for 25-30 minutes until the squash is tender and caramelized, and the garlic is soft.
- Once roasted, squeeze garlic out of its skin and add both to a mixing bowl. Add butter and nutmeg, then mash or blend until smooth.
- Taste and adjust seasoning before serving.
Notes
For extra creaminess, add a splash of milk or cream. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 8mg