Roasted garlic, sage, and lemon team up to make this savoury Mashed Roasted Butternut Squash delicious. It's so easy to make but special enough for your holiday table.
Wash butternut squash, then pierce with a fork in several places
Cut the top off the head of garlic to expose the cloves.
drizzle the cloves with olive oil and wrap the head in foil
Put the squash, and garlic, on the baking sheet and bake for 45 minutes in the center of the oven
Remove garlic from oven, returning squash for 30 minutes longer, or until you can insert a knife easily at the thickest point
Squeeze garlic cloves into a large bowl and mash with a fork.
Remove squash from the oven, and slice in half, lengthwise
Scoop out and discard the seeds
Scoop the butternut flesh from the skin and add it to the bowl with the garlic
Add butter, lemon juice, dried sage, salt & pepper
With a potato masher, mash until blended and the consistency that you like
Serve hot, with optional sage garnish
Optional Fried Sage Garnish
In a small skillet, heat oil over medium-high.
add sage leaves to the hot oil in a single layer
Fry for about 5 minutes, turning once, or until crisp
Remove leaves to a paper towel-lined plate until ready to serve your butternut squash mash
Notes
This recipe can be made up to two days ahead, refrigerated, and reheated before serving.If you like a smoother consistency for your mash, you can use an electric mixer instead of a potato masher.This recipe can be made ahead and kept in the fridge, then reheated in the microwave when ready to serve.This recipe serves 6 when there are other side dishes as well. If this will be the only side, it will serve 4.If using the optional fried sage garnish, you can either crumble the crisped sage leaves over the dish, or leave them whole.