Mashed Potato Squash
Although it doesn’t really taste like mashed potatoes, the naming of this mashed potato squash will be obvious. If it’s mashed, it looks just like mashed potatoes.
As with all of the fall/winter squash, there are multiple ways to cook it. It can be roasted or baked in the oven or the air fryer and boiled or cooked in the microwave.
What are Mashed Potato Squash?
Mashed potato squash is a fairly new variety of acorn squash Cucurbita pepo. It belongs to the family Cucurbitaceae which is a large family consisting fall/winter and summer squash, cucumbers, watermelon and even dollar plants, which is a fun annual to grow for the kids.
Like all squash, they are very easy to grow and quite prolific. They prefer well-drained soils and ample moisture throughout the growing season. Fruit is ready in 100-110 days, and you can expect to harvest 8-10 fruit per plant.
They are essentially an all-white acorn squash. Color will vary if you harvest seeds from fruit you have grown. New seed that you buy in packets will be more white, these are referred to as F1.
Where to Get Them
We have found this delicious squash at our city’s local farmer’s market but increasingly have seen them at roadside stands. We haven’t seen any in grocery stores yet, but I expect that will happen soon.
What you Need
- Squash: Although this recipe uses mashed potato squash, any fall squash can be used.
- Butter: We choose to use unsalted butter, but if you have salted butter, it will work as well.
- Milk: Whole milk or half and half will make the squash extra creamy.
- Seasoning: Kosher salt and black pepper to taste.
How to Make it
Cut squash in half. Scoop out the seeds with a large spoon.
Place them face down on a roasting pan. (this will prevent them from browning on the top so they look like mashed potatoes.) Bake at 375 for about 40 minutes until a knife pierces the flesh easily.
Let the squash cool enough to handle, and scoop the meat out and put it in a small bowl.
How to Mash it
Add the butter and milk or cream. Use a potato masher or a hand mixer to mix the squash up.
Feel free to use your additional favorite add-ins to the squash like sour cream, roasted garlic, parmesan or gruyere cheese,
How to Store Leftovers
Promptly package leftovers in an airtight container. Store them in the refrigerator for 3-4 days.
If you package the meat before adding the milk, leftovers can be vacuum-packed and used for other recipes. Package them in measured quantities and label the bags accordingly. This way, you can freeze the meat and use it for baking or soup at a later date.
What to do With Mashed Potato Squash
- Serve them as a stand-alone side dish. Substitute them for mashed potatoes in your Christmas or Thanksgiving dinner. They have more nutrients and less carbs than potatoes.
- Use them to make a delicious fall soup like this Butternut Squash Soup.
- They are great used in baking. They can be used in pies like this Pumpkin Pie, but they are also delicious in cookies and quick breads like this Pumpkin Quick Bread.
- They can also be peeled and chopped to use in soups and stews, which is a great way to boost the nutrition of the dish.
If you want the real thing, try these buttery, creamy Homemade Mashed Potatoes.
What to Serve with Mashed Potato Squash
- Beef Strip Loin
- Smoked Turkey Breast
- Garlic Air Fryer Pork Loin
- Smoked Chicken Legs
- Smoked Turkey
- Lamb Loin Roast
- Pork Tomahawk
More Squash Recipes
- Air Fryer Roasted Vegetables
- Roasted Butternut Squash
- Butternut Squash Soup
- Stuffed Turban Squash
- Blue Hubbard Squash
- Honeynut Squash
- Sweet Dumpling Squash
- Stuffed Spaghetti Squash
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Mashed Potato Squash Recipe
Ingredients
- 2 mashed potato squash
- ½ teaspoon coarse kosher salt or sea salt
- ¼ teaspoon cracked black pepper
For Mashing the Squash
- 1 tablespoon butter
- 2 tablespoons milk or cream
Instructions
- Break the stem off of the stem end of the squash. Using a sharp knife, carefully cut the squash in half.2 mashed potato squash
- Scoop out the seeds with a spoon.
- Place parchment paper or aluminum foil on a baking dish for easy cleanup.
- Place the squash cut side down. (This will protect the flesh so that it doesn't caramelize and stays as whiter as possible.) You can roast it cut side up, but them flesh will get browned, and you will need to rub it with a coating of olive oil..
- Bake it at 350°F for 40-50 minutes until the meat is tender when pierced with a fork.
- Remove the baking sheet from the oven and let the squash cool a bit so you don't burn yourself. Scoop out the meat with a spoon. Season the meat with salt and pepper to taste. You can serve it like this or use it for baking and cooking.½ teaspoon coarse kosher salt or sea salt, ¼ teaspoon cracked black pepper
To Mash the Squash
- Add the butter and milk to the squash. Mix it with a hand mixer until it resembles mashed potatoes.1 tablespoon butter, 2 tablespoons milk or cream
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- Serve them as a stand-alone side dish. Substitute them for mashed potatoes in your Thanksgiving or Christmas dinner. They have more nutrients and less carbs than potatoes.
- Use them to make a delicious fall soup like this Butternut Squash Soup.
- They are great used in baking. They can be used in pies like this Pumpkin Pie, but they are also delicious in cookies and quick breads like this Pumpkin Quick Bread.
- They can also be peeled and chopped to use in soups and stews, which is a great way to boost the nutrition of the dish. Check out this Beef Stew Recipe.
