Description
Make comforting Garlic Herb Mashed Butternut Squash! Roasted squash blended with garlic, fresh herbs, and a touch of cream. A delightful side for any meal.
Ingredients
Scale
- Butternut Squash Base:
- 1 large butternut squash (about 3 lbs), peeled, deseeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Flavor Boosters:
- 6–8 cloves garlic, peeled
- 4–5 sprigs fresh sage
- 2–3 sprigs fresh rosemary
- 4–5 sprigs fresh thyme
- Creamy Elements:
- 4 tablespoons unsalted butter
- ½ cup half-and-half (or heavy cream)
- ¼ cup vegetable broth (or chicken broth), plus more if needed
- Finishing Touches:
- 2 tablespoons fresh parsley, finely chopped (for garnish)
Instructions
- Prep the Butternut Squash:: Okay, first things first, tackling that squash! Carefully peel the butternut squash with a vegetable peeler. Then, slice it in half lengthwise, scoop out those pesky seeds (I usually use a spoon for this, it’s a bit messy but effective!), and chop the squash into roughly 1-inch cubes. Honestly, this is where I usually make a bit of a mess, with squash bits flying everywhere, but it’s all part of the process, right? Don’t worry if your cubes aren’t perfectly uniform; they’ll still roast beautifully.
- Roast the Squash and Garlic:: Spread your butternut squash cubes on a large baking sheet. Toss them with olive oil, a good pinch of salt, and a generous crack of black pepper. Now, here’s my secret: tuck the whole garlic cloves (peeled!) and the fresh herb sprigs (sage, rosemary, thyme) right in with the with the squash. Roast in a preheated oven at 400°F (200°C) for about 25-30 minutes, or until the squash is fork-tender and slightly caramelized. You’ll smell that amazing garlic and herb aroma filling your kitchen—that’s how you know it’s working!
- Mash it Up:: Once the squash is tender, transfer it to a large mixing bowl, discarding the herb stems (the leaves should have fallen off and become part of the delicious roasted goodness). Add the roasted garlic cloves—they’ll be soft and sweet! Now, add the unsalted butter and half-and-half. Grab your trusty potato masher (or a fork, if you’re feeling rustic like me sometimes!) and mash everything together until it’s as smooth or as chunky as you like. I prefer a bit of texture in my Garlic Herb Mashed Butternut Squash, but you do you!
- Add Broth and Season:: Pour in about half of the vegetable broth and give it another good mash or stir. If it feels too thick for your liking, add more broth, a tablespoon at a time, until it reaches your desired consistency. This is where you really taste and adjust! Add more salt and pepper if needed. I always taste it at this stage, and honestly, sometimes I add another pinch of salt because it really brings out the sweetness of the squash.
- Stir in Fresh Herbs:: Now for the final fresh herb boost! Finely chop some fresh parsley. Stir it into your creamy Garlic Herb Mashed Butternut Squash. This adds a lovely pop of color and a fresh, bright flavor that cuts through the richness. I sometimes chop up a tiny bit more fresh sage or rosemary too, if I’m feeling extra fancy. It just makes the whole dish sing!
- Serve Warm & Enjoy:: Transfer your beautiful Garlic Herb Mashed Butternut Squash to a serving dish. You can garnish with a little extra fresh parsley or a sprig of rosemary for a pretty presentation. Serve it warm alongside your favorite main course. The texture should be velvety smooth, the aroma a delightful mix of roasted garlic and earthy herbs, and the taste? Pure comfort, hon! You’ve made something truly special.