Ingredients:

  • 1 large Butternut Squash (approx. 1.5 kg), peeled, deseeded, and cut into 1-inch cubes
  • 2 Tbsp Olive Oil
  • 2 cloves Fresh Garlic, lightly smashed, skin on
  • 1 tsp Kosher Salt / Sea Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 4 Tbsp Unsalted Butter, cubed
  • 1/4 cup Heavy Cream (Double Cream)
  • 2 Tbsp Fresh Rosemary, finely minced (leaves only)
  • 5 oz Soft Goat Cheese (Chevre), room temperature, crumbled
  • Pinch Nutmeg, freshly grated

Instructions:

  1. Preheat the oven to 200°C (400°F). Carefully peel, deseed, and chop the butternut squash into uniform 1-inch cubes.
  2. Toss the squash cubes with 2 Tbsp olive oil, 1 tsp salt, and pepper directly on the lined baking sheet. Add the two lightly smashed, skin-on garlic cloves to the tray.
  3. Roast for 35 to 45 minutes, or until the squash is fork-tender and slightly caramelized on the edges. Discard the roasted garlic cloves.
  4. Transfer the hot roasted squash into a large mixing bowl or saucepan. Add the cubed unsalted butter and allow it to melt completely.
  5. In a tiny saucepan, gently warm the heavy cream and the finely minced rosemary over low heat for 1 minute to 'bloom' the herb. Remove from heat and pour over the squash.
  6. Using a potato ricer or robust potato masher, mash the squash to your desired consistency. Do not overwork the mash, as this can make it gluey.
  7. Add the crumbled room-temperature goat cheese and a pinch of nutmeg to the mash. Stir gently until the goat cheese has just melted and streaks throughout the squash.
  8. Taste and adjust the seasoning with additional salt and pepper as needed. Serve immediately, garnished with rosemary or a drizzle of olive oil.