This Creamy Mashed Cauliflower and Butternut Squash is a fun alternative for mashed potatoes at Thanksgiving. It's sweet, savory, and so delicious.
Preheat oven to 375 degrees. Split the squash in half lengthwise and remove seeds. Brush with 1 teaspoon of olive oil and sprinkle with 1/4 tsp salt. Place flesh-side down on a large, rimmed baking sheet.
Toss cauliflower with 1 tablespoon olive oil and 1/2 teaspoon salt. Scatter around the squash.
Remove garlic cloves from head of garlic, keep skin on. Place in a piece of foil, and fold edges up to make a small package. Place the garlic on the sheet pan. Roast vegetables until squash is fork-tender and garlic is roasted, about 45 minutes. Check the garlic at 30 minutes to make sure it's not burning.
Remove garlic from the pan and remove skins, set aside. If squash is fork-tender after 45 minutes, remove and set aside. Increase the temperature in the oven to 425 degrees. Keep cauliflower on the pan. Pour in 1/4 cup of water and cover with foil. Steam for another 15 minutes until cauliflower is completely soft. IF THE SQUASH WASN'T COMPLETELY FORK TENDER AFTER 45 MINUTES, CONTINUE TO COOK ON THE RACK BELOW OR ON TOP OF THE CAULIFLOWER.
Once squash and cauliflower are soft, scoop the squash out of the skin and transfer to a food processor along with the cauliflower, remaining salt, cream cheese, parmesan cheese, garlic powder and roasted garlic (skin removed). Pulse a few times to break everything up, and then blend until smooth. Season to taste with salt and pepper. Transfer to serving dish and drizzle with brown butter (optional)
Optional: Add butter to a small skillet. Turn the heat on medium-high. Once the butter begins to brown on the edges, swirl the pan. Continue to swirl the pan until the butter turns a deep chestnut brown and smells nutty. Set aside.