Try this Roasted Garlic Mashed Butternut Squash recipe. Infused with cheese, garlic & butter, mashed butternut squash might turn into your new go-to side.
What You Need
Original recipe yields 10 servings
3 small butternut squash (4-1/2 lb.), unpeeled
1 head garlic
1/2 tsp. olive oil
1/4 cup butter, cut up
1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
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Let's Make It
Heat oven to 375ºF.
Pierce squash with sharp knife at 1-inch intervals; place in 13x9-inch baking dish. Add 1/2 cup water; cover with foil.
Cut thin slice off top of garlic head, exposing tops of all cloves; place on 8-inch-square sheet of foil. Drizzle with oil; wrap in foil.
Bake squash and garlic 40 min. Remove garlic from oven. Continue baking squash 20 min. or until tender. Cool squash slightly.
Squeeze garlic cloves into small bowl; mash until smooth. Cut squash lengthwise in half; remove and discard seeds. Use spoon to scrape squash pulp into medium bowl. Add garlic and butter; beat with mixer until blended. Spoon into 1-1/2-qt. microwaveable dish.
Microwave on HIGH 7 min. or until squash mixture is heated through, stirring after 4 min. Top with cheese; microwave, covered, 3 min. or until melted.
Recipe can be made ahead of time. Prepare as directed, except do not microwave or top with cheese. Refrigerate up to 24 hours. Remove from refrigerator about 30 min. before serving. Let stand at room temperature 30 min. Cover with waxed paper. Microwave on HIGH 7 min. or until squash mixture is heated through, stirring after 4 min. Top with cheese; microwave, covered, 3 min. or until melted.
Oven Only Method
Omit microwave directions. Assemble recipe as directed; cover with foil. Bake in 375ºF oven 45 min. or until heated through, stirring after 25 min. Top with cheese; bake 10 min. or until melted.
How to Test Squash for Doneness
To check to see if the squash is done, insert tip of sharp knife into squash - it should easily pierce the squash. If squash is not done, return it to the oven and continue to bake until tender.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.