Add an incredible depth of nutty, savory flavor to your aioli by blending in roasted squash. This unique squash aioli recipe combines oven-roasted squash with a rich, creamy homemade mayonnaise base for an earthy, velvety smooth sauce.
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This aioli recipe takes garlic mayo to new savory, nutty heights thanks to the addition of velvety roasted squash! The natural sweetness of slow-roasted winter squash folds beautifully into our signature creamy aioli base.
On the hunt for an ultra-flavorful, seasonally-inspired aioli?
Your search is over with this incredibly unique roasted squash version. We start by roasting squash like butternut, acorn, or kabocha until caramelized and tender. Those sweet, roasty squash purées then get incorporated into a garlic aioli made from scratch. And it’s going to be the condiment recipe that turns your kitchen into a fine dining establishment this fall.
This simple addition elevates our favorite aioli recipes into something truly special. It takes on an amazing earthy, subtly sweet richness from the squash that pairs so well with the garlic notes. The texture is incredibly smooth and lush. It’s also a great way to use up any leftover roasted squash you may have and an uber sneaky way to get anyone to eat more veggies.
Use this decadent roasted squash aioli as a sandwich spread, dip for fries and veggies, or try it paired with proteins like turkey or roasted chicken. We’ll guide you through roasting the squash perfectly and folding it into an emulsified aioli with divine results. One taste, and you’ll be roasting squash for aioli all season long!
Ingredients for Roasted squash Aioli
- Winter Squash – acorn or butternut squash are our favorites.
- Olive oil
- Butter
- Egg yolk
- Lemon Juice
- Mustard
- White Vinegar
- Kosher Salt
- Avocado oil – or your favorite neutral oil. Keep in mind olive oil can have a strong flavor.
- Roasted garlic or smoked garlic confit
Girl Carnivore Expert Recipe Tips
Consider using thyme, rosemary, or even adding sage, like in our sage aioli for a more aromatic autumnal flavor.
How to Use
We first created this for our ultimate fall burger. It was a total hit! Now we use it under roasted carrots, with thick-cut bone-in ribeye steaks, as a flavor booster for bone-in pork chops, and even under pan-seared scallops during the winter months. It’s a great way to pop in some rich umami flavors in your fall and winter menu while feeling like a fancy chef.
Consider roasting cabbage and pairing it with brats, trying it with greens as a funky spin on a pulled pork sandwich or a leftover turkey sandwich. This is really the sort of recipe that can make any ‘boring meal’ exciting.
How to Store roasted squash Aioli
Store leftover aioli in a glass jar or airtight container for up to 7 days in the refrigerator. Give it a stir before serving.
We don’t recommend freezing aioli as the freeze/thaw process ruins the creamy emulsification.
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Roasted Squash Aioli
Recommended Equipment
Ingredients
- ½ cup squash cut into 1" pieces. This works w/ any roasted squash variety but we love acorn or butternut.
- 1 tsp olive oil
- 2 tbsp butter
- ¼ cup homemade mayo recipe
- 2 cloves roasted garlic
- 1 tsp black pepper freshly grated
- Pinch salt
Instructions
For the Roast the Squash
- Preheat the oven to 425 degrees F.
- Line a baking sheet with foil.
- Toss the diced squash in the olive oil.
- Arrange the squash on the baking sheet in a single layer and roast for 20 to 25 minutes, until golden brown, flipping once half way through cooking.
- Remove from the oven and rest until completely cooled.
- Using a food processor, puree the squash with the butter until completely smooth.
- Transfer to a small bowl and clean the food processor.
For the homemade aioli
- In your clean food processor, add the egg yolk, lemon juice, mustard, and vinegar.
- Season with a pinch of salt and pulse to mix two to three times.
- Set the food processor to spin and slowly pour in the oil from the top.
- The egg and oil will combine and turn off-white, emulsifying into mayonnaise.
- Add the pureed roasted squash, and roasted garlic and pulse a few more times until everything is completely combined.
- Season with freshly ground black pepper and spoon into a resealable jar.
- Seal and chill until ready to use.
Notes
Nutrition
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Save Recipe BookmarkHow to Make Squash Aioli Step-by-Step
- Preheat the oven to 425 degrees F.
- Line a baking sheet with foil.
- Toss the diced squash in the olive oil.
- Arrange the squash on the baking sheet in a single layer and roast for 20 to 25 minutes, until golden brown, flipping once halfway through cooking.
- Remove from the oven and rest until completely cooled.
- Using a food processor, puree the squash with the butter until completely smooth.
- Transfer to a small bowl and clean the food processor.
- In your clean food processor, add the egg yolk, lemon juice, mustard, and vinegar.
- Season with a pinch of salt and pulse to mix two to three times.
- Set the food processor to spin and slowly pour in the oil from the top.
- The egg and oil will combine and turn off-white, emulsifying into mayonnaise.
- Add the pureed roasted squash, and roasted garlic and pulse a few more times until everything is completely combined.
- Season with freshly ground black pepper and spoon into a resealable jar.
- Seal and chill until ready to use.
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