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

Sprinkle with salt and black pepper. Roast for 35–40 minutes until tender.

Remove from the oven and let cool for 5 minutes. Scoop the flesh into a mixing bowl.

Add the roasted garlic, ground nutmeg, remaining olive oil, almond milk, and butter (if using).

Mash or mix until smooth and creamy. Adjust seasoning as needed.

Transfer to a serving dish and garnish with parsley or chives. Serve warm.