Butternut Squash, Roasted and Mashed

So, sure, this rich, delicious mash is certainly absolutely perfect for next week’s Thanksgiving dinner, but it’s also an ideal warming dish for the long winter, sustaining and comforting. And, for lovers of mashed potatoes this is a more than suitable substitute. If you’re in the mood for a simple dinner, sauté some greens to have on the side and enjoy your purée with a hunk of bread and strong cheese. Roasted & Mashed Butternut Squash with Garlic & Cream

  • 1 large butternut squash (or more, depending on the crowd)
  • 1 head garlic
  • a half cup (or so) cream, to taste
  • sea salt, to taste
  • pepper, to taste
  • olive oil, a drizzle or three

You could make this something much more sophisticated, but the easy version is so tasty that you’ll be tempted not to.

Preheat the oven to 350 F.

Cut your squash length-wise down the center. Scoop out the seeds. Drizzle a bit of olive oil on a baking pan, and place the seedless-squash face down on the pan.

Cut the very top off of your head of garlic and discard. If you’re using a hard-necked variety you might have to use some force to get through the stem. If there’s a thick papery layer around the garlic head, remove the outermost layer of skin but be sure to leave enough so that the whole head remains intact. Drizzle with olive oil and wrap in a piece of parchment paper. Place packet next to the squash and put the whole baking dish in the hot oven. Let roast for roughly one hour.

When squash and garlic are both soft, remove baking sheet from oven. Using a spoon, scoop softened squash out of its skin and into a medium bowl (be careful not to burn your fingers). Add roasted garlic to the squash–with a little pinch, the cloves should easily slip out of their papery shells.

Use a pastry cutter (or masher, or ricer) to mash the cloves and squash together. If you have an immersion blender, you could give that a go, too. Add salt, pepper, and cream to taste.

Recipe and images from Reading My Tea Leaves