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 jalapeño, halved and seeded
Freshly ground pepper
2 tablespoons unsalted butter, melted
How to Make It
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.
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.
The mashed squash can be refrigerated for up to 2 days.
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