Place the cubed butternut squash and the peeled garlic cloves on a baking sheet, and toss with olive oil, salt, and pepper. Roast at 400 degrees Fahrenheit for 25-30 minutes, or until the butternut squash is fully cooked. Remove from heat and allow to cool for 5 minutes. Optional step: Add a fresh sprig of rosemary or thyme to the baking pan during the last 5 minutes of roasting.
In a food processor, combine the roasted butternut squash and roasted garlic and pulse / process until mostly smooth. Add the drained white beans and rosemary or other herbs, and process until smooth (or leave some chunks if you prefer some texture). Give it a taste, and add more salt and pepper, if desired.
→ You can double the white beans if you want more of a butternut flavored bean mash. Or use more butternut squash if you have a big one to use up!→ I was able to puree just over 1 lb of butternut squash and 1 can of beans in a small 4-cup food processor. If increasing the butternut squash or doubling the beans, you will need a larger food processor.