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Mashed Potato Squash Recipe
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.
Prep Time
2 mins
Cook Time
2 mins
Total Time
42 mins
Servings: 4 servings
Calories: 116 kcal
Course:
Side Dish
Cuisine:
American
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.
- 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.
Cup of Yum
To Mash the Squash
- Add the butter and milk to the squash. Mix it with a hand mixer until it resembles mashed potatoes.
Cup of Yum
Notes
- How to Store Leftovers
- Promptly package leftovers in an air-tight 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.
- 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.
Nutrition Information
Calories
116kcal
(6%)
Carbohydrates
23g
(8%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
8mg
(3%)
Sodium
323mg
(13%)
Potassium
762mg
(22%)
Fiber
3g
(12%)
Sugar
0.4g
(1%)
Vitamin A
891IU
(18%)
Vitamin C
24mg
(27%)
Calcium
82mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 116
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 323mg | 13% |
| Potassium | 762mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 0.4g | 1% |
| Vitamin A | 891IU | 18% |
| Vitamin C | 24mg | 27% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.