Begin by preheating your oven to 400°F (200°C). This high heat will ensure your butternut squash and garlic roast beautifully, caramelizing their natural sugars and enhancing their flavors.

Carefully cut the medium butternut squash in half lengthwise and scoop out the seeds using a spoon. Place the squash halves cut-side up on your baking sheet.

Peel the 5-6 cloves of garlic and place them on the baking sheet alongside the butternut squash. Drizzle 1 tablespoon of olive oil generously over both.

Sprinkle the butternut squash with ½ teaspoon salt and ¼ teaspoon black pepper, ensuring each piece is seasoned well. Slide the baking sheet into your preheated oven and roast for 35-40 minutes.

Once roasted, carefully remove the baking sheet from the oven and let everything cool slightly for about 5 minutes. Then, scoop the flesh of the butternut squash into a large mixing bowl.

Add the buttery roasted garlic, ¼ teaspoon ground nutmeg, and the remaining 1 tablespoon of olive oil to your bowl of squash.

Using a potato masher or hand mixer, mash the ingredients together until smooth and creamy. Adjust seasoning if needed.

Finally, transfer your mash to a serving dish and garnish with fresh parsley or chives. Serve warm.