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Roasted Garlic Mashed Butternut Squash

Here is a good alternative to the traditional mashed potatoes for Thanksgiving dinner. Delicous and easy to make.

Ingredients

  • 1 medium butternut squash baked until soft
  • 6 cloves garlic roasted
  • 3 Tbl butter
  • 1 Tbl rosemary dried and ground
  • 1 tbl olive oil
  • broth to texture
  • salt to taste
  • pepper to taste

Instructions

  1. Cut the butternut squash down the middle lengthwise and scoop out the seeds and any stringy parts of the squash. Discard the seeds and strings.

  2. Place the squash into a lightly oiled casserole dish, flesh side up.

  3. You can simaltaneously roast the garlic at the same time as the squash. Pull the papery skin off the outside of an entire garlic bulb.

  4. Slice the tip of the garlic bulb, drizzle with olive oil and wrap in aluminum foil. Place it in the casserole dish with the squash.

  5. Roast the butternut squash and garlic in the oven at 350°F until the squash is very, very soft, ~ 1 hour. The garlic might be done in about 45 minutes. It will be brown edged and soft.

  6. Let the squash cool until is cool enought to handle without burning your hands.

  7. Scoop out the flesh of the squash into a large bowl and discard the skin.

  8. Add six cloves of the garlic to the squash in the bowl.

  9. Add the rosemary, salt, pepper, and butter to the squash and garlic.

  10. Add just enough broth to make your squash as creamy as you'd like. Start with 1/4 cup and squash away with a potato masher or hand mixer adding small amounts of broth until you have the desired consistency.