Garlic-Mashed Butternut Squash

Instead of mashed potatoes or sweet potatoes, try roasting and mashing butternut squash, which is especially delicious with roasted garlic as well.

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  • Servings: 6


  • Two 2-pound butternut squash, peeled and sliced 3/4 inch thick
  • 12 garlic cloves, peeled
  • 1/4 cup extra-virgin olive oil
  • 1 rosemary sprig
  • 1 jalapeƱo, halved and seeded
  • Salt
  • Freshly ground pepper
  • 2 tablespoons unsalted butter, melted

How to make this recipe

  1. Preheat the oven to 400°. In a bowl, toss the squash with the garlic, olive oil, rosemary and jalapeño and season with salt and pepper. Spread the squash mixture on a large baking sheet, cover with foil and roast for about 45 minutes, until tender. Uncover and roast until lightly browned in spots, about 45 minutes longer.

  2. Discard the rosemary and mince the jalapeño. Transfer the squash and jalapeño to a bowl. Add the butter, season with salt and pepper and mash.

Make Ahead

The mashed squash can be refrigerated for up to 2 days.

Contributed By Published November 2012

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