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Mashed Butternut Squash with Yogurt and Roasted Garlic

Mashed Butternut Squash with Yogurt and Roasted Garlic
PREP TIME
20 min
COOK TIME
1h
YIELDS
6 servings

Creamy, tasty, and easy to cook, butternut squash can be enjoyed a thousand ways!

Brought you you by Oikos from Danone. Visit the Danone blog for more recipe ideas!

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Ingredients

1
butternut squash (about 500 g)
2
sprig fresh rosemary
4
fresh sage leaves
6
sprig fresh thyme
1
small head local garlic
1
Tbsp (15 mL) + 1 teaspoon (5 mL) olive oil
fresh ground pepper, to taste
2
Tbsp (30 mL) Oikos 2% plain Greek yogurt
salt, to taste
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Directions

Step 1

Preheat the oven to 350°F/180°C.

Step 2

Cut the butternut squash in half lengthwise.

Step 3

Place the squash halves, flesh side up, in a roasting pan lined with parchment paper.

Step 4

Place the rosemary, sage, and thyme on the flesh of the squash, add a little pepper and drizzle with 1 tbsp. (15 ml) olive oil.

Step 5

Place the entire garlic bulb (with skin) on a piece of aluminum foil.

Step 6

Drizzle with 1 tsp. (5 ml) of olive oil. Close and tightly seal the aluminum foil over the garlic bulb.

Step 7

Cook the garlic in the preheated oven for 45 minutes and the squash for 60 minutes, or until you can easily pierce it with the tip of a knife.

Step 8

Upon removing the squash from the oven, remove and discard the herbs that covered it, and then scoop out its flesh with a spoon. Place in a food processor.

Step 9

Press the roasted garlic bulb with your fingers, then add its flesh to the squash.

Step 10

Add the yogurt and purée until smooth.

Step 11

Salt to taste and serve.

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