Roasted Garlic Whipped Butternut Squash

Instructions

Preheat your oven to 375° (or 190).

Quarter your butternut squash. Place it on a rimmed baking sheet, drizzle or brush with a little of olive oil and season with a pinch  of kosher salt.

Cut off the top third of a whole head of garlic and place on a piece of foil. Drizzle with remaining olive oil and season with a pinch of salt, and if you want, some freshly ground black pepper. Fold up the edges, crimping tightly to form a pouch or purse and place it on the pan with the squash.

Roast for 55 minutes, remove the garlic pouch and allow the garlic to cool. Meanwhile continue to roast the squash for an additional 25 to 30 minutes, or until very tender. Once roasted, allow it to cool until safe to handlle.

To the bowl of your food processor, fitted with the blade attachment, use a spoon to scoop out the flesh of the squash and add it in along with the unsalted butter, all of the roasted garlic (you can squeeze it in or pluck out with the tines of a fork), and season with 1/2 teaspoon salt and some freshly ground black pepper to taste.

Secure the lid and process until very smooth. Taste and add more salt and pepper as needed.

Side Dishes