Whole, unpeeled garlic cloves roast along with butternut squash in this aromatic side dish. Give each guest a couple of garlic cloves, and invite them to extract the mellow roasted pulp over the squash.
So simple that it's hardly a recipe, but it's very good. The simplicity brings out the flavor of the squash itself, and the roasted garlic is delicious. Served with the wonderful buttermilk-brined pork chops and baby broccoli sauteed in a bit of olive oil.
Yum! Making this for Thanksgiving this year. Be sure not to squeeze all of the roasted garlic into the squash, can be a little overpowering, and I'm a garlic lover!
This was great!! The flavor of the herbs really came through. I made sure to separate the thyme leaves from the stems before serving. Make sure the squash is the recommended cube-size, otherwise they may lose their form. I added a few quartered red potatoes and the combination was excellent.
