Mashed Potato Squash: A stark-white Acorn with fantastic color-hold ability, this squash resembles mashed potatoes when cooked and fluffed.
It’s an acorn squash hybrid with the color and texture of mashed potatoes. This squash is usually about 1 to 1 ½ pounds with plenty of Vitamin C.
Once baked and fluffed, this squash looks just like its namesake and is a healthy and fulfilling alternative to the real thing.
Mashed Potato Squash
Be the talk of this year’s Thanksgiving with a deliciously vibrant Mashed Potato Squash! This will be a great dish for you to create if you’re limiting the amount of meat in your diet or if you have any vegetarian or vegan friends coming to dinner. I encourage you to recreate this dish for yourself and experience the warmth and fullness that any turkey dinner will give you!
I’m a farmer’s market shopper any time of the year. There is a great local organic farm called School House Farms that is next door to the stable where I ride. Their organic vegetables and fruits are some of the best tasting produce that I’ve been able to find. They also grow the most beautiful sunflowers! You’ll find anything from heirloom tomatoes, kale, garlic, and almost every squash and gourd imaginable. One time, I found a yellow watermelon and squealed with delight!
This is the market where I discovered my latest obsession – mashed potato squash (also known as, winter squash). Mashed Potato Squash is ivory white, perfectly shaped and its texture is silky and creamy, resembling regular mashed potatoes. They are high in Vitamin A and C and are a lower-carb source than potatoes. Thanksgiving dinner can be so filling and this way you’ll feel a little better about it.
Both squash varieties should be cooked in the oven, with the cut side lightly oiled and placed cut side down on a baking tray, at 200 °C for about 30 mins. The flesh can then be scooped out. For Squash Mashed Potato it can be mashed with butter, salt, and pepper according to taste and enjoyed as you would regular mashed potato. In the case of Squash Baked Potato, the flesh can be eaten as you would that of a baked potato, with butter and cheese, or any other filling of your choice.
- 1 Mashed Potato Squash
- Olive oil for drizzling on squash
- Salt to taste
- Pepper to taste
- Butter to taste
Preheat oven to 350 °F.
Line baking sheet with parchment paper.
Drizzle olive oil on each half. (amounts vary)
Sprinkle salt and pepper. (amount according to preference)
Place squash halves cut-side down on a prepared baking sheet.
Roast until squash is tender and easily pierced with a fork, about 50-60 minutes.
Remove from the oven and cool slightly until you are able to handle it.
Scoop out squash flesh into a bowl and mash with a fork or potato masher until almost smooth.
Top with butter, salt, and pepper to taste.
Cooking time varies based on squash size. This cooking time was for medium-large squash.
- 1 pound mashed potato squash, cut in half, seeds removed
- 1 Tablespoon olive oil
- 3 pounds Yukon or yellow potatoes, peeled and cut into quarters
- ⅓ cup grated cheese
- ⅓ cup plain Greek yoghurt
- ½ to ¾ cup milk
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 Tablespoon butter 2 cloves garlic, minced
- Preheat oven to 400 degrees. Lightly coat squash with oil and cook cut side down on a baking sheet covered in foil for 25 to 30 minutes or until tender. While it cooks, boil potatoes for 20 minutes or until tender.
- In a large bowl, combine the flesh from the squash, potatoes, and remaining ingredients. Mash by hand or whip with an electric beater until light and fluffy. Add more milk or butter to taste.
- 1 Mashed Potato Squash halved and seeded
- 2 tsp of olive oil
- Salt and pepper to taste
- Preheat your oven to 350 F
- Line a baking sheet with parchment paper
- Drizzle 1 tsp of oil on each half of the squash (you may need more if you have a larger squash)
- Sprinkle with salt and pepper to taste.
- Place squash halves cut-side down on the baking sheet.
- Roast until squash is tender and easily pierced with a fork, about 40-60 mins depending on the size of your squash.
- Remove from oven and let cool slightly before handling.
- Using a large spoon, scoop out the flesh into a bowl and mash with a fork or potato masher until almost smooth.
- Enjoy on its own or covered in my recipe for The Best Vegan Cheese Sauce.
Recipe Four: Ham & Swiss
For Recipe Four & Five: To Cook: Cut the squash in half, and lay face down on baking
sheet. Bake 400F-425F for 35-40 min until skin just starts to
brown. Remove from oven peel skin, mix with your desired
potato seasonings (milk/cream/garlic/parmesan/butter/olive
oil) and enjoy. Or try one of these tasty recipes.
2 Mashed Potato Squash
4 Tbsp. garlic Butter
1/8 tsp dried mustard
1/2 lb. shaved ham
4 slices Swiss cheese
Stir garlic butter into cooked, cleaned
squash halves. Divide ham and press
into the squash halves. Cover each half
with a slice of Swiss cheese and bake in
400F oven until cheese is lightly
browned and bubbly
Recipe Five: Loaded Baked
To Cook: Check Recipe Four
2 Mashed Potato Squash
4 Tbsp. garlic Butter
1 cup shredded cheddar
1/3 cup sliced green onions
7-8 strips crisp cooked bacon crumb
Divide ingredients equally between four
cooked and cleaned squash halves. Mash
and mix in skin/shell or transfer mixture to
casserole. Baked in 400F oven until mix-
ture is bubbly and lightly browned. Garnish
with sour cream