This week I was looking for something quick, easy and good to pair with a roast I had gotten this weekend. Typically, I throw some potatoes, onions and carrots in the pan with a roast and that’s the meal, but I have an overabundance of vegetables in the kitchen this week that need to be used. So as the saying goes, “Necessity is the mother of invention.”
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I purposefully made sure to make the Roasted Garlic recipe which was just posted and this recipe so they baked at the same temperature. Plus, both of those baked at the same temperature as the roast I made so they could all be one big happy family in a 350 degree oven..smile.
The next couple of recipes on the blog will be a Cook With Me series in conjunction with the Roasted Garlic recipe to make the beautiful dish as seen here:
For this recipe, I used a medium sized butternut squash from my favorite farm stand. It made enough mash to use for 4 servings of this meal. I didn’t use a ton on each plate, but it was the perfect amount when paired with the rest of the dish. The raw butternut squash can also be prepped up to 5 days in advance and put in the refrigerator, or you can roast and store for a day or two in the refrigerator. (I typically use these containers when I’m meal prepping or for storing leftover soups.)
On to the prep work–just peel your butternut squash, remove the seed, and dice into 1/2 inch cubes. When you’re ready to roast them, spread them out on a foil-lined baking pan, sprinkle with salt and pepper, then pour over some olive oil. Toss, bake and your prep is finished!
Now onto finishing the recipe….just mash the roasted squash with the roasted garlic and melted butter and you are ready for seasonings of salt, pepper, and dried parsley. I used my trusty potato masher to make mine more of a rustic consistency. If you want a smoother consistency, you can use an electric mixer.
Roasted Garlic & Butternut Squash Mash
1 medium Butternut Squash, diced in 1/2 inch cubes
1-2 heads of Roasted Garlic (**this can be baked at the same time as the butternut squash)
1 T Butter, melted
1 T Dried Parsley
- Peel the Butternut Squash, cut in half and remove all seeds.
- Dice Butternut Squash into 1/2 in cubes.
- Toss Butternut Squash with a drizzle of Olive Oil and salt and pepper to taste.
- Spread on foil-lined baking sheet.
- Bake at 350 degrees for 30-40 minutes (or until squash is soft).
- Remove from oven and transfer to a bowl.
- Add Roasted Garlic and melted butter to the bowl.
- Mash Squash and Garlic together with a potato masher or your electric mixer for a smoother consistency.
- Season with Salt and Pepper and top with Dried Parsley.
Next up is the Honey Lemon Vinaigrette for our salad!