Preheat your oven to 400°F (200°C).

Carefully cut the butternut squash in half lengthwise and scoop out the seeds. Place cut-side up on a baking sheet.

Peel the garlic cloves and scatter them on the baking sheet with the squash. Drizzle 1 tablespoon olive oil over both.

Sprinkle with salt and black pepper, then roast for 35-40 minutes until tender.

Let cool for a few minutes, then scoop the flesh into a mixing bowl.

Add roasted garlic, nutmeg, remaining olive oil, and almond milk to the bowl. Stir in butter if using.

Mash until smooth using a potato masher or hand mixer. Adjust seasoning if desired.

Transfer to a serving dish and garnish with fresh parsley or chives before serving.