Mashed Potato Squash

Mashed Potato Squash requires just a few simple ingredients such as olive oil, butter, and parsley for a healthier twist on traditional mashed potatoes.

» You might also like Roasted Delicata Squash & Burrata.

Mashed Potato Squash goes well with roasted meats like chicken or turkey. It also tastes good with grilled dishes. If you are hosting Thanksgiving this year, this is a great side to serve because it is so easy to make, and can be made in advance and reheated so preparation is a breeze.

Why You’ll Love It

• Mashed potato squash is incredibly versatile. You can use it in a wide range of recipes, from savory side dishes to sweet desserts. Its sweet notes enhance the flavor of both sweet and savory dishes.
• It is quick and easy to roast mashed potato squash and it helps bring out the natural sweetness allowing it to caramelize and develop a rich, and delicious flavor.
• Mashed potato squash is an excellent alternative to traditional mashed potatoes due to its nutrient-rich profile. It is packed with essential vitamins such as A and C while being lower in carbohydrates, making it a healthier choice for your meals.

What is Mashed Potato Squash?

Mashed potato squash is an acorn squash hybrid that has white flesh. You might see it called white acorn squash or mashed potato squash. When cooked, has a creamy texture similar to mashed potatoes. It’s a tasty and healthier alternative to regular mashed potatoes and is perfect for fall.

The skin is edible after cooking, while the skin does add nutrient it doesn’t add any flavor so it is usually discarded.

How to Pick a Mashed Potato Squash

When choosing mashed potato squash for your meal, opt for those with firm, unblemished skin. Be sure to steer clear of any squash with soft spots or insect damage.

These squash typically weigh between one to two pounds. aim for approximately one pound of squash per person, meaning a one-pound squash serves one person and a two-pound squash serves two.

Ingredients Needed

• Mashed potato squash – This is the star of the dish.
• Olive oil – Use your favorite brand of olive oil, but high-quality oil will give better flavors.
• Salt and pepper – To taste.
• Butter – Adding butter makes the squash taste even better and creamier.
• Fresh parsley (Optional) – This is like a fresh sprinkle of flavor on top. If you don’t have parsley, you could use chopped chives.

Equipment Needed

• Sharp knife
• Baking sheet
• Parchment paper or silicon mat
• Potato masher or electric mixer

Additional Helpful Tips

• Look for a Mashed Potato Squash that feels firm and heavy for its size. Avoid any with soft spots or blemishes.
• Make sure to drizzle the olive oil evenly over the cut sides of the squash. This helps the squash roast evenly and develop a delicious flavor.
• Mashed Potato Squash pairs well with a variety of dishes, not just meats. It’s also great with fish, roasted vegetables, or as a base for a vegetarian bowl.
• Use a spoon to scoop out the flesh gently, leaving the skin behind. Be cautious not to dig into the skin as it might add a bitter taste.
• Its easier to mash the squash if it is cooked through completely and easily pierced with a fork.

How to Make Mashed Potato Squash

Step 1: Preheat

Start by preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicon mat for easy clean up later. Who doesn’t love that?

Step 2: Prep the Squash

Cutting a squash can always be a bit daunting because of their hard outer skin, and the larger squash are harder to handle. There are a few tips to make it easier. Start by cutting both ends off, making it flat on both ends. Then set it up so that it has a nice stable end to sit on. This one had a relatively flat bottom so I didn’t’ have to cut the bottom.

It’s always best to use a sharp knife that will cut through the squash easily. Cut the squash in half and remove seeds by scraping with a spoon. You can save them to be roasted later just like pumpkin seeds if you like.

Pro Tip: If you are still having trouble cutting through the squash, place it in the microwave for a minute or two. It will soften it slightly and make it easier to cut.

Step 3: Roast the Squash

Drizzle olive oil on each half and spread it around so it coats the flesh of the squash. Sprinkle it with salt and pepper.

Place squash halves, cut side down, on the baking sheet.

Roast in the oven for about 45 minutes, until squash is tender and can easily be pierced with a fork. The timing may vary depending on the size of your squash. 

Remove from the oven and cool for 5 minutes. 

Step 4: Mash the Squash

Scoop the flesh out of the squash halves with a spoon and put it in a bowl. It should have a velvety texture and scoop out easily. If it doesn’t you might want to roast it for a bit longer.

Add the butter and mash well with a potato masher or hand mixer. Season it again with salt and pepper, to taste. Garnish with parsley and serve.

Storing Options

Fridge: Store any leftover mashed potato squash in an airtight container in the refrigerator. It can be stored for up to 3-4 days.

Freezer: If you have made extra and still haven’t used within 3-4 days you can put leftovers in the freezer for 2 – 3 months.

How to Reheat

Microwave: Transfer the mashed potato squash to a microwave-safe dish, cover, and heat on medium power in 30-second intervals until warmed through.

Stovetop: Warm the squash in a skillet over low-medium heat, stirring with a bit of butter, milk, or broth until heated.

Oven: Preheat the oven to 350°F , cover the squash with foil in an oven-safe dish, and bake for 15-20 minutes.

Questions About the Recipe

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