Preheat the oven to 400°F (200°C).

Cut the butternut squash in half, scoop out the seeds, and place it cut-side down in a baking dish.

Roast in the oven for about 45 minutes or until tender.

While the squash is roasting, wrap the garlic head in foil and roast it alongside the squash for about 30-35 minutes.

Once the squash is cooked, scoop the flesh into a mixing bowl.

Squeeze the roasted garlic out of its skin and add it to the bowl with the squash.

Add butter, milk, salt, and pepper to the bowl.

Mash everything together until smooth and creamy.