Roasted Garlic Butter Butternut Squash
Two years ago, I started growing miniature butternut squash in my garden. They were so sweet and delicious I decided to grow them again! My favorite way to prepare roasted butternut squash is to mash them with garlic (from the garden!) and with lots of salt and butter. This is how the Roasted Garlic Butter Butternut Squash recipe came to life. With only 5 ingredients and a little time, you will have an amazing side dish.
Roasted Garlic Butter Butternut Squash
My favorite way to prepare whole butternut squash is to roast them in the oven then mash them with garlic and lots of salt and butter. With only 5 ingredients and a little time, you will have an amazing side dish.
Ingredients
- 8 Small Butternut Squash (or one large), halved
- 5 Cloves Garlic Cloves, peeled and whole
- 3 Tbsp. Butter
- 1 tsp. Olive Oil
- Salt to taste
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Halve butternut squash and scoop out the seeds. Lay, face down, on your baking sheet and roast 40-45 minutes or until fork tender. (Cooking time may vary based on size of squash. I am using miniature butternut squash in this recipe but, regardless of the size, check at 40 minute mark.)
- Meanwhile, line another small baking dish with parchment paper. Toss the garlic cloves in olive oil and roast in the oven while the squash is baking and cook until they are soft and golden. This takes about 15-20 minutes. Remove from the oven and mash. Set aside.
- Once the squash is done roasting, turn face up to cool slightly before scooping out.
- When cook, scoop out the squash and mash with the garlic, butter and the salt .
- Transfer to a Pyrex Dish with a lid and place in the oven on 300 degrees for 10-15 minutes to rewarm.
- Serve and Enjoy!
Why we love Roasted Garlic Butter Butternut Squash…
I started growing butternut squash in my garden a few years ago. I was always against squash because it was just such plain, flavorless mush. The seed catalog sucked me in however with its description of small, sweet butternut squash. I pictured myself roasting it cubed and it tasting like sweet potato fries. I also loved the idea of growing something that had a long storage life. Also, the vines we touted for compact growth. This would allow more space in my garden to grow something else.
While the vines proved to be far from compact, the flavor was just as good as they described! I was overflowing in homegrown garlic as well and what better flavor combination for butternut squash than garlic and butter?! The first time I made it, it was a hit. Even the most critical squash critic (*ahem* Mom) thought it was divine!
- This recipe is super easy and requires only a few baking items to whip up a perfect weeknight side dish.
- The aroma from the garlic and the sweetness of the squash turns this into a fancy side dish for Thanksgiving.
- Garlic and butter together turn this traditional roasted butternut squash into a mouthwatering and cozy dish.
- It’s versatile! Enjoy this roasted squash plain, add your favorite herbs, OR add a touch more sweetness with some maple sugar. YUM!
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Ingredients needed to make Roasted Butternut Squash:
- 8 Small Butternut Squash (or one large), halved
- 5 Cloves Garlic Cloves, peeled and whole
- 3 Tbsp. Butter
- 1 tsp. Olive Oil
- Salt to taste
Step-by-Step Instructions To Make Roasted Butternut Squash:
Step one: Preheat oven to 350 degrees. Line baking tray with parchment paper.
Step two: Cut squashes in half and remove seeds. Place squashes on parchment paper face down.
Step three: Line another small pan with parchment and place peeled garlic cloves tossed in olive oil on it to roast.
Step four: Bake the butternut squash face down for approx. 40-45 minutes. Check for tenderness at the 40 minute mark and cook longer if needed. When fork tender, remove from oven to cool.
Step five: Place the pan with the garlic cloves in the oven next to the squash, and roast for 15-20 minutes until tender. Once the garlic is soft and golden, remove from the oven then mash and set aside.
Step six: After everything is finished baking and cooled so you can work with it, scoop out the butternut squash and mash along with the butter, roasted garlic and salt. Transfer the squash into a Pyrex Dish with a lid and place in the oven on 300 degrees for 10-15 minutes to rewarm for serving.
