Roasted Mashed Potato Squash

Creamy mashed potato squash finished with butter and chopped parsley.

Roasted mashed potato squash is a simple, comforting side that cooks up soft and spoonable, just like mashed potatoes. Roast it until tender, scoop out the flesh, and mash with butter for an easy vegetable dish.

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Prep Time 5

Cook Time 40

Total Time 45

Course Dinner, Lunch, Side Dish

Cuisine American

Servings servings

Calories 187.3 kcal

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

Optional Toppings

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

Storage and Leftovers

Store your leftovers in an airtight container in the refrigerator for a day or two.

Nutrition

Calories: 187.3kcalCarbohydrates: 22.6gProtein: 1.9gTotal Fat: 11.6gSaturated Fat: 7.2gCholesterol: 30.1mgSodium: 9.1mgPotassium: 762.2mgFiber: 3.3gSugar: 0.03gNet Carbohydrates: 19.3g

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