For many of us in the Pacific Northwest, Fall = LOTS of squash. For something a little different than the “cut in half and drown it with brown sugar” method, try some savory Garlic Mashed Butternut Squash.
Served with some fried halloumi and smoked tri-tip, this is a hearty meal packed with vitamins and fiber. That will keep your belly full, and help avoid raiding the Halloween candy bowl!
Garlic Mashed Butternut Squash
- 1 butternut squash per person
- 1 8 oz package of Halloumi
- 8 tablespoons butter per person
- Olive Oil
- 1 head garlic
- Add pellets to the hopper, turn on your MAK Grill and set the setpoint temperature to 375.
- Carefully cut squash in half lengthwise, and scoop out the seeds.
- Score the flesh of the squash with a knife (this will help it cook a bit faster, and allow some butter to sink in).
- Drain Halloumi, slice into approximately 8 1 oz slices, set aside in the refrigerator.
- Peel outer layers of garlic, place exposed cloves onto sheet of aluminum foil
- Liberally drizzle olive oil over the cloves.
- Wrap the cloves securely in foil
- Spread approximately two tablespoons of butter over the inside of each half of squash
- With the FlameZone covers ON so as to not allow direct heat and the setpoint reached, place the squash and garlic onto the grates and close the lid.
- Allow the garlic to roast for 1 hour. By this point the garlic should be soft throughout, verify with a pairing knife. Once verified, remove to warmer smoker box.
- Allow squash to bake for 1 additional hour, or until soft. Once soft, remove to the warmer smoker box and reduce the setpoint to 350.
- Add 2 tablespoons of olive oil to a griddle, and allow to heat.
- Place the halloumi slices onto the griddle and fry each side for 1-2 minutes or until pleasantly brown.
- Remove squash, garlic, and halloumi to your kitchen or prep area. Put the grill in cooldown mode.
- Spoon the squash into a bowl and mash well.
- Add in roasted garlic 1 tablespoon at a time until you reach a desired flavor profile.
- Mix in a splash of cream and 3 tablespoon of butter.
- Add salt to taste and serve with halloumi and hot butter on top.
Enjoy a wholesome side dish that should definitely make it on to your Thanksgiving table!