As these chilly autumn days start creeping in, there has to be some way to warm our bones. I don’t know about you, but I turn right to my kitchen which often includes: squash, roasted garlic and a hot oven.
Starting with this mashed butternut squash recipe. You’ll love a heaping spoonful next to your roast turkey this Thanksgiving. Spiced with cinnamon and ginger, mashed with roasted garlic and drizzled with maple syrup, it’s autumn in every single bite.
Begin by roasting the butternut squash with whole cloves of garlic (add a few extra if you want to snack on them later!). The ground cinnamon and ginger are about to make your kitchen smell divine.
Once roasted and tender, remove the butternut squash from the oven and peel the garlic cloves. Place in a food processor and pulse until smooth, adding drizzles of maple syrup to your liking.
Spoon into a serving dish and serve– it’s that easy! This recipe serves about two people, so for Thanksgiving triple or quadruple the quantities to serve at your feast. Enjoy!
- 1 small butternut squash, cut into small pieces (~20 ounce package)
- 1/2 teaspoon olive oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 2 whole garlic cloves (skin on)
- 1 tablespoon maple syrup
- Preheat oven to 400 F degrees. Line a baking sheet with foil.
- Spread the butternut squash and 2 garlic cloves on the baking sheet. Toss with olive oil, ginger and cinnamon.
- Roast for 12 minutes, toss, then roast for another 5-10 minutes (or until soft).
- Remove the butternut squash from the oven. Peel the roasted garlic.
- Add to a food processor, drizzling in the maple syrup. Pulse until smooth (~2 minutes), taste testing along the way (want sweeter? add more maple syrup).