![]() They may be subbed with chopped parsley or your favorite fresh or dried herbs. The chives are completely optional, but I highly recommend adding them as they add freshness and mild onion flavor. Make this recipe dairy-free by subbing the butter dairy-free butter or coconut milk. This is a personal preference, and you can certainly replace the olive oil with milk or cream. I’ve prepared it with milk or cream, but I prefer this dish without the added richness. A bit of butter and olive oil adds nice buttery flavor and makes the texture of the mashed butternut nice and silky. ![]() It can be omitted to make this recipe low FODMAP. The garlic is boiled along with the butternut, so the flavor is much more mellow. Butternut squash is nice and sweet on its own, so I added fresh garlic cloves to the squash to make it nice and savory. See the recipe card below for more information. ![]() You can boil cubed butternut squash or roast a whole squash for this recipe. ![]() You can opt to purchase prepped squash, but it’s much more cost effective to do it yourself. This recipe takes 5 cups of cubed butternut squash, or a 2 1/2 lb. Thankfully when I was developing my post how to cut butternut squash, I made a purée out of my cubed squash and knew I had a new side dish! I have no idea why it took me so long to try mashing butternut squash because I’ve loved the velvety texture of my butternut squash soup for so long. The color alone is enough to make me happy, but the velvety texture and sweet, savory flavor is why I’ve been making this recipe time and time again lately. This Mashed Butternut Squash is my latest creation, and this dish has added plenty of pizzaz to our dinner table. My parsnip purée and mashed cauliflower recipes are lower carb and so delicious that I never get any complaints! Mashed potatoes and mashed sweet potatoes are tried and true family favorites, but over the years I’ve had a lot of fun experimenting with a wide variety of veggies to replace the potatoes. I’ve found that meals are a lot more exciting, however, if I simply change up the side dishes. (I prefer a few lumps.) Taste the squash and season it with more salt and pepper, if you like.It’s so easy to get into ruts when it comes to meals. You can go as creamy or as lumpy as you like. Mash everything together with a potato masher or large fork. Squeeze the roasted garlic out of the paper into the same bowl and add the vegetable stock. Now you scrape the squash out of the skin, and place it in a large bowl.Allow them both to cool slightly, so they’re not too hot to handle. Your squash and garlic should be done around the same time.The garlic is done with deeply golden brown and completely soft. You cover the bulb with foil and bake it for about 40 minutes, until the cloves are soft. Next you drizzle the tops of exposed cloves with a little oil and sprinkle with salt and black pepper.Use a sharp knife to cut the top part of the garlic bulb off. Now you peel most of the paper off of the garlic, but make sure you keep the bulb intact.You place the squash cut side up on the prepared baking sheet, and roast for 35-45 minutes, or until it's tender.Once your squash is sliced in half and the seeds are scooped out, you drizzle a little oil on both halves and sprinkle on some salt and black pepper.
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