Description
Make creamy garlic mashed butternut squash with fresh herbs. This comforting side dish is easy, flavorful, and perfect for any meal!
Ingredients
Scale
- Base Ingredients:
- 1 medium (about 2–2.5 lbs) butternut squash
- 4–6 cloves garlic, peeled (more if you love garlic!)
- 2 tbsp unsalted butter
- 1/4 cup whole milk or heavy cream
- Aromatic Boosters:
- 1 tsp fresh thyme leaves, chopped
- 1/2 tsp fresh sage, chopped
- Pinch of ground nutmeg
- Seasonings:
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
Instructions
- Prep Your Squash & Garlic:: First things first, get that butternut squash ready. Carefully peel it, then cut it in half lengthwise and scoop out those seeds. I usually chop it into 1-inch cubes; it helps it cook faster and more evenly. While you’re at it, peel your garlic cloves. I don’t even bother mincing them yet, just peel ’em. This is where I always remind myself to use a sturdy cutting board, because slippery squash is no joke! I’ve had a few close calls, honestly.
- Roast or Boil the Butternut Squash:: You’ve got options here, friend! For a deeper, sweeter flavor that really makes this dish shine, I love to roast the squash and garlic. Toss the squash cubes and whole garlic cloves with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast at 400°F (200°C) for 25-30 minutes, or until fork-tender and slightly caramelized. If you’re in a hurry, boiling works too; just steam or boil the squash until tender, then add roasted garlic later. Roasting is my go-to for that extra oomph, though!
- Mash It Up:: Once your squash and garlic are tender, transfer them to a large bowl. This is the fun part! Use a potato masher, or even a fork if you like a chunkier texture. I actually prefer a slightly rustic mash, so I don’t go totally smooth. Add your butter, milk or cream, and those lovely fresh herbs—thyme and sage. The aroma right now? Oh, it’s just heavenly! This is where the magic of Garlic Mashed Butternut Squash with Fresh Herbs really comes alive.
- Seasoning Your Garlic Mashed Butternut Squash with Fresh Herbs:: Now for the taste test! Stir in the nutmeg, a good pinch of salt, and a generous crack of black pepper. Taste it. Does it need more salt? A little more pepper? Maybe another tiny pinch of nutmeg? This is your dish, so adjust it to your liking. I always find myself adding a bit more salt than I think I need, but that’s just me! Don’t be afraid to experiment, hon.
- Stir in Fresh Herbs:: After seasoning, give it a good stir to really incorporate those fresh herbs. I love seeing the little green flecks throughout the vibrant orange mash. It’s not just for looks; those herbs add such a fresh, earthy counterpoint to the sweet squash and rich garlic. Sometimes, I’ll even chop up a little extra for garnish. It just makes the whole plate pop, you know?
- Serve Warm & Enjoy:: Your creamy mashed butternut squash is ready! Transfer it to a serving bowl. If you’re feeling fancy, a little extra pat of butter on top or a sprinkle of fresh herbs never hurt anyone. It should be wonderfully smooth, rich, and fragrant. The perfect side dish for just about anything. Honestly, sometimes I just eat a bowl of this on its own, it’s that good!