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Roasted Garlic-Butternut Squash Mash


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  • 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


Preparation time 30mins
Cooking time 90mins
Adapted from


Step 1

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.

Note - Make Ahead . . . Prepare as directed, except do not microwave or top with cheese. Remove from refrigerator about 30 minutes before serving. Let stand at room temperature 30 minutes. Cover with wax paper. Microwave on high 7 minutes or until squash mixture is heated through, stirring after 4 minutes. Top with cheese, microwave, covered, 3 minutes or cheese is melted.

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