Roasted Garlic Whipped Butternut Squash is unfussy and incredibly well-seasoned. Roasted garlic and tender butternut squash are whipped with butter for an notable yet simple fall side dish. Yields about 2½ cups and will serve 5 (1/2-cup) servings.

Sometimes the go-to recipes consist of particularly few ingredients.

And those recipes are usually my go-to. In this whipped roasted garlic butternut squash recipe, a quartered butternut squash is roasted alongside a whole head of garlic. Once cooled a bit, both are thrown together in a food processor with butter and pureed until smooth.

The end result is velvety smooth whipped butternut squash that’s not only unfussy but both addictively satisfying and well-seasoned.

To Make Roasted Garlic Whipped Butternut Squash Set out:

butternut squash – Gather a 2-1/2 pound squash for this method.
garlic – Try to use a large, firm head of garlic without any blemishes or missing cloves.
olive oil – Aids in softening. the squash and garlic while roasting.
kosher salt – Enhances flavors and also helps to soften while roasting.
unsalted butter – Lends richness and flavor.
freshly ground black pepper – Adds distinct bite and flavor.

Preheat your oven to 375° (or 190℃).

Quarter a 2 to 2½ pound butternut squash. Place it on a rimmed baking sheet, drizzle or brush with 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 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 continue to roast the squash for an additional 25 to 30 minutes, or until particularly tender.

Once the garlic is cool and safe enough to handle unwrap.

Meanwhile allow the squash to cool until safe to handle.

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 4 tablespoons unsalted butter, all of the roasted garlic, and 1/2 teaspoon salt and some freshly ground black pepper to taste.

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