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mashed butternut squash

Roasted Garlic Mashed Butternut Squash Recipe

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 large butternut squash, about 3 lb, peeled, seeded, and cut into 1-inch cubes
  • 6 cloves garlic, peeled and left whole
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter, softened
  • 1/4 cup whole milk, warmed
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper

Method
 

  1. Heat oven to 400°F (200°C). Toss squash cubes and garlic with olive oil on a lined baking sheet and spread in a single layer.
  2. Roast 35 to 40 minutes, turning once, until squash is tender and edges are caramelized.
  3. Transfer hot squash and garlic to a bowl, add butter, and mash with a potato masher.
  4. Pour in warm milk and continue mashing until creamy. Stir in salt and pepper, then taste and adjust seasoning.
  5. Scoop into a serving bowl, top with a pat of butter, and serve hot.

Notes

If you are making this ahead, keep it warm in a covered bowl set over a pot of simmering water for up to an hour. Stir in a little extra milk just before serving to freshen the texture. For a topping with a bit of crunch, scatter toasted pecans or fried sage leaves over the top.