Roasted Mashed Potato Squash

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 pepo. 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.

It resembles an acorn squash, but has creamy white skin and white flesh.

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.

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 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.

More Fall Vegetables Recipes

• Roasted Acorn Squash
• How to Roast Spaghetti Squash
• Baked Sweet Potato Cubes
• Steamed Sweet Potatoes
• Crispy Roasted Cauliflower
• Steamed Broccoli and Carrots Recipe