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Mashed Potato Squash
Mashed potato squash is very similar in texture and flavor to mashed potatoes. It's easy to roast and a delicious, lower carb side dish option.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 113 kcal
Course:
Side Dish
Cuisine:
North American
Ingredients
- 2 mashed potato squash
- 1 head of garlic
- 2 tablespoon olive oil
- 2 tablespoon butter
- salt and 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.
Cup of Yum
Notes
- Trim the stem and blossom end off of the squash to make halving them easier and safer. Similarly, make sure you are using a very sharp chef’s knife.
- Letting the garlic roast for a few minutes longer than the squash helps to achieve deep, rich, and caramelized flavors.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat them in a small saucepan or Dutch oven with the lid on over low heat, or in a covered bowl in the microwave.
- Look for mashed potato squash with firm, smooth skin. Avoid those with soft spots or discolorations as these will go bad much more quickly.
- For a unique spin, add herbs and spices such as rosemary, thyme, smoked or sweet paprika, chipotle, chives, or even horseradish.
- For a nice presentation, reserve the shells and scoop the mashed squash back in to serve.
Nutrition Information
Serving
1g
Calories
113kcal
(6%)
Carbohydrates
0.3g
(0%)
Protein
0.1g
(0%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.2g
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%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 113
% 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.