There’s something about this morning – the Tuesday before thanksgiving – that feels like the calm before the storm. The last deep breath before we all dive into the holiday blizzard about to touch down at our door steps.

I’m ready to jump into this season, how about you!?

Thanksgiving usually finds me binge eating green bean casserole, listening to the Mariah Carey Holiday Album on repeat, and maybe after a little too much wine, bickering with my mother like I’m a teenager again. This is normal… totally normal.

To sway my holiday urges towards a slightly healthier path – and not spend half my bank account on Black Friday – I did some pre-holiday indulging last night.

Now it’s time to share! Meet my new favorite fiery side kick: Spicy Chipotle & Goat Cheese “Mashed” Butternut Squash. 

Sigh – this is one of those dishes I wish I could just reach a spoon through the screen so you could taste it for yourself. But since you can’t, I’ll break it down for you.

Butternut squash is chopped, tossed in olive oil, and roasted with a gorgeous sprig of rosemary and 12 unpeeled garlic cloves – roasted garlic anyone?! Once the squash has roasted and become utterly gorgeous, we ditch our rosemary, peel our garlic, and mash it together with some butter, goat cheese, and spicy chipotle sauce.

Seriously guys, it’s like a flavor explosion!

Spicy Chipotle & Goat Cheese “Mashed” Butternut Squash 

serves 4-6 servings

2 pounds butternut squash, peeled, seeded, cubed

12 cloves garlic, unpeeled

1 large sprig of rosemary

2 tablespoons olive oil

salt and pepper (about 1/2 teaspoon each)

2 tablespoons unsalted butter

2 tablespoon chipotle sauce

4 tablespoons goat cheese

Preheat oven to 400 degrees (F). Line a baking dish with parchment paper. In a large bowl toss cubed butternut squash with olive oil, salt, and pepper. Spread squash in a single layer into prepared baking dish. Nestle the unpeeled garlic cloves in the dish, and place the sprig of rosemary on top. Cover with aluminum foil and bake for 45 minutes. After 45 minutes, remove the foil and bake for another 35-40 minutes. Once squash is removed from oven, discard the rosemary and peel the roasted cloves of garlic. Place all remaining ingredients (squash, garlic, butter, goat cheese, and chipotle sauce) in a large bowl of mixer and beat until almost completely smooth. I liked having a few lumps of garlic and squash still there for texture, but feel free to go as smooth as you want. Season with salt and pepper, and serve warm!