When you want a side dish that’s both rich and naturally sweet, Roasted Garlic Mashed Butternut Squash hits every note. The tender roasted squash blends with buttery roasted garlic, a touch of cream, and salt to create a velvety mash that’s earthy, savory, and just a little sweet. It’s an easy upgrade from mashed potatoes — lighter, more flavorful, and perfect alongside roasted meats or simple weeknight dinners.
The first time I made this, I had a lonely butternut squash sitting on my counter and a head of garlic ready to roast. I threw them both in the oven, not expecting much — but when I mashed them together with butter and cream, the result was pure magic. Smooth, rich, and slightly nutty, it instantly became one of those recipes that make your kitchen smell like autumn. Now, it’s a must-have on my holiday table, right next to my Cheesy Scalloped Potatoes and Cheesy Broccoli Rice Casserole.
Roasted Garlic Mashed Butternut Squash
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper on a baking sheet. Roast for 25–30 minutes until golden and tender, stirring halfway.
- Slice the top off the garlic head, drizzle with olive oil, and wrap in foil. Roast alongside the squash for 35–40 minutes, until soft and caramelized.
- Squeeze the roasted garlic cloves out of their skins into a bowl or food processor. Add roasted squash, butter, and cream. Mash with a potato masher or blend until smooth.
- Taste and add more salt, pepper, or a drizzle of maple syrup if desired. Garnish with fresh herbs and serve warm.
Nutrition
Notes
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Let us know how it was!Why You’ll Love Roasted Garlic Mashed Butternut Squash
This dish has everything you want in a comforting side: a creamy texture, a balance of sweet and savory, and that subtle roasted garlic flavor that makes every bite special. It’s simple, beautiful, and versatile — a perfect complement to both cozy weeknight meals and fancy dinners.
If you love cozy vegetable sides like my Creamy Cheesy Potato Soup or Cabbage Detox Soup, you’ll adore how satisfying this one feels without being heavy.
Ingredients You’ll Need
For the Roasted Squash:
- 1 large butternut squash (about 3 pounds), peeled and cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Roasted Garlic Mash:
- 1 head garlic
- 2 tablespoons butter
- ¼ cup heavy cream (or milk)
- 1 tablespoon maple syrup (optional)
- Fresh thyme or parsley for garnish
If you enjoy adding natural sweetness to savory dishes, you’ll also love my Garten’s Cranberry Orange Bread — both recipes capture that cozy sweet-savory balance perfectly.
How to Make Roasted Garlic Mashed Butternut Squash
Step 1: Roast the Squash
Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper on a baking sheet. Roast for 25–30 minutes until golden and tender, stirring halfway.
Step 2: Roast the Garlic
Slice the top off the garlic head, drizzle with olive oil, and wrap in foil. Roast alongside the squash for 35–40 minutes, until soft and caramelized.
Step 3: Mash It Together
Squeeze the roasted garlic cloves out of their skins into a bowl or food processor. Add roasted squash, butter, and cream. Mash with a potato masher or blend until smooth.
Step 4: Adjust and Serve
Taste and add more salt, pepper, or a drizzle of maple syrup if desired. Garnish with fresh herbs and serve warm.
If you love simple oven-baked recipes that feel gourmet, this one’s as easy as my French Onion Ground Beef.
Tips for Perfect Roasted Garlic Mashed Butternut Squash
- Choose the right squash: Look for one that’s firm and heavy for its size.
- Roast, don’t boil: Roasting deepens the flavor and prevents wateriness.
- Use real butter: It makes the texture creamy and the flavor richer.
- Add a hint of sweetness: A drizzle of maple syrup or honey brings everything together.
These same “simple steps for depth of flavor” are what make my Cheesy Ham and Potato Soup taste so comforting.
How to Store and Reheat
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze in freezer-safe bags for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stovetop or in the microwave, adding a splash of milk or butter to restore creaminess.
Like my Creamy Cheesy Potato Soup, this reheats beautifully and keeps its silky texture.
Flavor Variations
- Savory Herb Version: Add rosemary, thyme, or sage for a more earthy flavor.
- Cheesy Version: Stir in ½ cup grated Parmesan for a richer taste.
- Sweet Maple Twist: Add 1 tablespoon brown sugar and extra maple syrup for a sweeter mash.
- Smoky Style: Add a pinch of smoked paprika or roasted bacon crumbles.
If you love recipes that you can tweak for any meal, this one’s as flexible as my Hearty Pasta Fagioli Soup.
Frequently Asked Questions
1. Can I make this ahead of time?
Yes! You can make it up to two days ahead and reheat before serving.
2. Can I use frozen squash?
Absolutely — just roast it directly from frozen, adding 5–10 minutes to the cook time.
3. Can I make it dairy-free?
Yes — substitute olive oil or vegan butter and use coconut milk or oat milk instead of cream.
4. What meats pair best with this side dish?
It’s delicious with roasted chicken, turkey, pork tenderloin, or baked salmon.
The Final Bite
This Roasted Garlic Mashed Butternut Squash is creamy, rich, and full of natural sweetness. It’s a perfect balance of cozy fall comfort and elegant simplicity — a dish that belongs on both your weekday table and your holiday spread.
Every spoonful is velvety smooth, slightly garlicky, and just sweet enough to keep you coming back for more. Serve it with Christmas Bread Recipe or alongside roasted meats for the ultimate cozy dinner.