Description
A creamy and delightful side dish featuring sweet butternut squash and rich roasted garlic, perfect for any occasion.
Ingredients
Scale
- 2 pounds butternut squash, peeled and cubed
- 1 whole bulb garlic
- 4 tablespoons unsalted butter (or olive oil for dairy-free)
- 1/2 cup heavy cream (or coconut milk for lighter option)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the top off the garlic bulb, drizzle it with olive oil, wrap it in foil, and roast for 30-35 minutes until soft and golden brown.
- Toss the cubed butternut squash with olive oil, salt, and pepper in a baking dish, and roast for 25-30 minutes until tender.
- Once the garlic is done, squeeze the roasted garlic into a bowl, add the butternut squash, butter, and heavy cream, and mash until desired consistency is reached.
- Season to taste with additional salt, pepper, and optional spices like nutmeg or cinnamon.
Notes
Roast garlic ahead of time for easy preparation. For a vegan version, substitute butter with olive oil and heavy cream with coconut milk. Use a food processor for a smoother texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 15mg