Mashed Potato Squash
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
113 kcal
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Course
Side Dish
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Cuisine
North American
Mashed Potato Squash
Description
Mashed Potato Squash features halved squash roasted with a head of garlic until tender and caramelized. The squash’s flesh is scooped out and combined with butter to create a smooth, buttery mash that mixes the natural sweetness of the squash with earthy potato notes. Roasting the garlic separately intensifies its flavor, adding depth without overpowering the subtle squash. The texture is creamy and soft, achieved through slow roasting and careful mashing.
The recipe’s preparation involves trimming and halving the squash carefully, then roasting it cut side down on a baking sheet to soften the flesh evenly. Olive oil, salt, and pepper season the squash cavity before roasting. The roasted garlic wrapped in foil roasts alongside to soften and add a mellow sweetness when mixed in. The finished mash can be served warm as a side dish that complements a variety of meals.
The recipe suggests storing leftovers in airtight containers refrigerated for several days and reheating gently to preserve texture. For added flavor, fresh herbs or spices such as rosemary, thyme, or paprika may be incorporated. The squash shells can be reserved and used as serving vessels for a rustic presentation that highlights the dish’s simplicity.
Ingredients
- 2 potato mashed
- 2 squash mashed
- 1 garlic head
- 2 tablespoon olive oil
- 2 tablespoon butter
- salt
- black pepper
Instructions
- Heat oven to 350° Line a baking sheet with parchment.
- Using a sharp knife, cut a thin slice from the blossom and stem ends to allow the halves to stand upright.
- Cut each squash in half horizontally (see notes for the easiest way to do this)
- Using a spoon, remove the seeds and stringy parts from each half.
- Brush one tablespoon of olive oil over the cut end and the cavity of each squash half. Sprinkle with salt and pepper.
- Remove the papery outer skin of the head of garlic and slice off the top. Place it on a square of foil large enough to wrap it in and drizzle it with the remainder of the olive oil. Wrap it up in the foil.
- Put the squash halves cut side down on the prepared baking tray along with the foil wrapped garlic.
- Roast 30 minutes or until the mashed potato squash can easily be pierced with a fork. Remove the squash but return the garlic to the oven for 10 minutes.
- With a spoon, scoop out the flesh from each squash half into a bowl. Add the butter and squeeze the soft roasted garlic cloves from into the bowl.
- Mash with a potato masher until creamy and fluffy.
- Serve hot, garnished with parsley or fried sage leaves.
Notes
- Use a sharp, sturdy knife and trim the squash’s stem and blossom ends for easier and safer halving.
- Roasting the garlic longer than the squash creates richer, caramelized garlic flavor.
- Store leftovers in an airtight container refrigerated up to 3-4 days; reheat gently on low heat or covered in the microwave.
- Choose squash with firm, smooth skin without soft spots or discolorations for best quality.
- Add herbs and spices like rosemary, thyme, paprika, chipotle, or chives for variation.
- Save the roasted squash shells to scoop the mash back in for serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 113kcal | 6% |
| Carbohydrates | 0.3g | 0% |
| Protein | 0.1g | 0% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 45mg | 2% |
| Potassium | 7mg | 0% |
| Fiber | 0.03g | 0% |
| Sugar | 0.02g | 0% |
| Vitamin A | 228IU | 5% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 3mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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