Step-by-Step Instructions

• Preheat your oven to 400°F (200°C).
• Cut the medium butternut squash in half lengthwise and scoop out the seeds.
• Place the squash halves cut-side up on a baking sheet lined with parchment paper.
• Peel 5 to 6 cloves of garlic and add them to the baking sheet. Drizzle 1 tablespoon of olive oil over both the squash and garlic.
• Sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper.
• Roast for 35-40 minutes, until squash is tender and garlic turns soft and golden.
• Allow to cool slightly, then scoop the flesh of the butternut squash into a large mixing bowl.
• In the bowl, add the roasted garlic, ¼ teaspoon ground nutmeg, and 1 tablespoon olive oil. Pour in ¼ cup almond milk and 2 tablespoons butter.
• Mash until smooth and creamy, adjusting seasoning with salt and pepper as needed.
• Transfer to a serving dish and garnish with freshly chopped parsley or chives. Serve warm.