Roasted mashed potato squash tastes similar to mashed potatoes. It has a creamy texture just liked mashed potatoes but without the heavy starch. This makes it a simple, healthy side dish that I highly recommend.
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A Squash That Eats Like Mashed Potatoes
Mashed potato squash roasts until fork-tender, then gets scooped and mashed like potatoes. It's soft, mild, and comforting, without the starch of regular potatoes.
I like cooking foods like this with the kids. They're always surprised when something that looks so different ends up tasting familiar. Getting them to eat vegetables can be tough, but when they're involved in the process, they're more open to trying them.
We once spent a full half hour talking about eggs after I scrambled blue eggs. They couldn't believe it.
What is Mashed Potato Squash?
This hybrid acorn squash is a type of Cucurbita maxima. It's the same species as buttercup and Hubbard squash and is known for its mild flavor.
I picked up an organic mashed potato squash at Sprouts Market earlier this week. I only bought one, so this is a simple two serving dish.
The squash comes from Keher Farms, a regenerative farm in upstate New York that focuses on healthy soil, careful growing practices, and seasonal produce.
Mashed potato squash looks a lot like an acorn squash, but it has white flesh instead of green.
From the name, I assumed it was meant to taste something like mashed potatoes. It really did taste like its name.
Nutrition
I've been eating a lot of vegetables lately while trying to shed a few pounds before my daughter's wedding.
In the past, I would have looked at the carb count and passed. According to Snap Calorie, one 200-gram serving has about 150 calories and 30 grams of carbohydrates. That sounds high. But I'm learning that it's not just about carbs. It's about how the food is processed.
This is a whole vegetable, with fiber and no additives, and that's what's important. Right now, dairy is mostly off the table for me, except for butter.
So I wanted to keep things simple. I mashed the squash with butter and it turned out great!
Roasting a Squash
The hardest part about cooking squash is peeling it. Some grocery stores sell it pre-peeled, but it's usually old and dull, so I skip that.
Instead of boiling it, I decided to roast it whole, then scoop out the flesh and mash it like a potato.
The flesh softens nicely and you get a texture that really does resemble mashed potatoes. If you see one at the market, it's worth picking up. I love it!
Ingredients
One squash makes 2 servings.
- Mashed potato squash
- Unsalted butter ( I'm using Vital Farms grass-fed butter) or extra virgin-olive oil
- Salt and freshly ground black pepper
- Chopped parsley (you can never have too much parsley!)
Roasted Mashed Potato Squash
Aside from the butter, there's no milk added. The squash turns out creamy on its own.
- Center a rack in the oven and preheat to 350°F (175°C).
- Cut the squash in half from stem to tip. Scoop out the seeds and loose fibers and rinse under cold water.
- Place the squash halves cut-side down in an oven-safe baking dish, about 8×8 inches. Pour about ½ inch of water into the pan and cover tightly with aluminum foil.
- Bake for 30 minutes, then test with the tip of a knife. Remove the foil and continue baking for another 10 to 15 minutes, until the knife slides in easily. Cooking time will vary depending on the squash.
- Let the squash cool just enough to handle. Spoon the flesh into a bowl and mash with a fork or potato masher.
- Stir in butter and season with salt, pepper, and chopped parsley.
Optional Toppings:
- Roasted garlic mixed into the butter
- Lemon zest
- Sour cream and chopped chives
- Toasted sesame seeds and red pepper flakes
- Cinnamon sugar or a drizzle of honey
Storage and Leftovers
Store leftovers in an airtight container in the refrigerator for a day or two. It reheats well.
Serving Suggestions
Serve roasted mashed potato squash anywhere you'd serve mashed potatoes.
Steak, roasted chicken or pan seared fish fillets would all benefit from a serving of squash on the side.
FAQ
The texture is close to mashed potatoes, soft and spoonable. The flavor is mild, a little sweet. It's like a potato, but less starchy and goes perfectly with this steak.
No. It has a soft, mashable texture similar to mashed potatoes, but the flavor is milder with a slight sweetness. It looks and eats like mashed potatoes, but it's still very much a squash.
Yes, I'll make it again. It tastes good and low starch means faster weight loss. I like it. I ate the whole thing over two days. One half with steak and the second in a bowl with extra salt.
It depends on the crowd. If you're doing a health-focused Thanksgiving, then yes, it fits. But most people expect traditional dishes on the table. Mashed potatoes or roasted sweet potatoes usually make everyone happy.
For my group, this would be an extra dish that wouldn't get much love. So I'm saying no. Keep this one for yourself and stick with the classics for the holiday table.
Roasted Mashed Potato Squash
Ingredients
- 1 mashed potato squash
- 2 tablespoons unsalted butter or extra virgin-olive oil
- salt and freshly ground black pepper
- 1 tablespoon chopped parsley
Instructions
- Center a rack in the oven and preheat to 350°F (175°C).
- Cut the squash in half from stem to tip. Scoop out the seeds and loose fibers and rinse under cold water.
- Place the squash halves cut-side down in an oven-safe baking dish, about 8×8 inches. Pour about ½ inch of water into the pan and cover tightly with aluminum foil.
- Bake for 30 minutes, then test with the tip of a knife. Remove the foil and continue baking for another 10 to 15 minutes, until the knife slides in easily. Cooking time will vary depending on the squash.
- Let the squash cool just enough to handle. Spoon the flesh into a bowl and mash with a fork or potato masher.
- Stir in butter and season with salt, pepper, and chopped parsley.
Notes
- Roasted garlic can be mixed with the butter
- Lemon zest
- Sour cream and chopped chives
- Toasted sesame seeds and red pepper flakes
- Cinnamon sugar or a drizzle of honey
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