Garlic Mashed Butternut Squash Recipe

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
  • Cream
  • Olive Oil
  • 1 head garlic


  1. Add pellets to the hopper, turn on your MAK Grill and set the setpoint temperature to 375.
  2.  Carefully cut squash in half lengthwise, and scoop out the seeds.
  3. Score the flesh of the squash with a knife (this will help it cook a bit faster, and allow some butter to sink in).
  4. Drain Halloumi, slice into approximately 8 1 oz slices, set aside in the refrigerator.
  5. Peel outer layers of garlic, place exposed cloves onto sheet of aluminum foil
  6. Liberally drizzle olive oil over the cloves.
  7. Wrap the cloves securely in foil
  8. Spread approximately two tablespoons of butter over the inside of each half of squash


  1. 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.
  2. 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.
  3. 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.
  4. Add 2 tablespoons of olive oil to a griddle, and allow to heat.
  5. Place the halloumi slices onto the griddle and fry each side for 1-2 minutes or until pleasantly brown.
  6. Remove squash, garlic, and halloumi to your kitchen or prep area. Put the grill in cooldown mode.
  7. Spoon the squash into a bowl and mash well.
  8. Add in roasted garlic 1 tablespoon at a time until you reach a desired flavor profile.
  9. Mix in a splash of cream and 3 tablespoon of butter.
  10. 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!


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