Mashed Potato Squash makes a nutrient-dense side dish to accompany any weeknight meal. Inside its firm rind lies a soft and creamy flesh that perfectly emulates mashed potatoes. With the addition of butter and roasted garlic, itโs a match made in heaven!
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What is mashed potato squash?
Mashed potato squash is a stark white winter squash named for its soft, sweet, and buttery flesh. Similar in size to regular acorn squash, a typical mashed potato squash weighs just over one pound.
Once roasted, the appearance and flavor perfectly resemble mashed potatoes, but with a sweeter, lighter, and more delicate taste. Add a touch of butter and roasted garlic to make a healthy side dish for weeknights or holiday dinners.
Why this recipe works
- Mashed potato squash makes a simple side dish or light meal on its own.
- Itโs incredibly quick and easy to prepare, especially during busy weeks.
- Not only is this mashed potato squash recipe vegetarian-friendly, but itโs also gluten-free and can easily be adapted to be vegan.
- Mashed potato squash contains fewer calories and carbohydrates than potatoes, but much more fiber.
- You can easily customize the flavor of this recipe by adding different herbs and spices.
Ingredient notes
Full ingredient quantities and instructions are in the recipe card at the bottom of this post.
- Mashed potato squash: Since mashed potato squash is not a common variety, youโll have the best luck finding some at your local farmerโs market or farm stand.
- Garlic: The ideal choice is freshly roasted garlic. However, garlic powder will work as it also provides a lightly roasted flavor. Use ยผ teaspoon of garlic powder for every fresh clove.
- Olive oil: To drizzle both the mashed potato squash and the head of garlic. If you donโt have olive oil, use avocado oil instead.
- Butter: As with regular mashed potatoes, butter creates a creamy, rich, and velvety smooth texture. Use salted butter, or unsalted butter to better control the sodium content.
How to make mashed potato squash
Full instructions are in the recipe card at the bottom of this post.
- Heat your oven to 350ยฐF, and line a baking sheet with parchment paper.
- Using a sharp chefโs knife, cut a thin slice from the blossom and stem ends to allow the halves to stand upright.
- Cut each squash in half horizontally, then scoop out the seeds and stringy parts with a spoon.
- Brush one tablespoon of olive oil over the cut end and the cavity of each squash half. Sprinkle with salt and pepper, then transfer to the prepared baking sheet.
- Remove the papery outer skin of the head of garlic, then 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, and place it on the baking sheet.
- Roast the garlic and the squash for 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 more minutes.
- Once it is cool enough to handle, use a spoon to scoop out the flesh from each mashed potato squash half into a bowl. Add the butter, and squeeze the soft roasted garlic cloves into the bowl.
- Mash everything with a potato masher until creamy and fluffy.
- Serve hot, garnished with parsley or fried sage leaves.
Helpful tips
- The hard shell of this winter squash is much easier to cut in half if you first put the whole squash in the microwave on high for 2-3minutes. The skin will soften just enough to easily cut through.
- 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 chefโs 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 pretty presentation, reserve the half shells and serve the mash in them.
Common questions
Yes, the skin is edible. However, I wouldnโt suggest mashing it with the flesh as the texture wonโt turn out as smooth.
Choose squash with firm skin, ranging from 1-2 pounds each. Itโs best to select one that feels heavy for its size and doesnโt have any soft spots.
Yes, mashed potato squash is a winter squash, just like butternut squash, acorn squash, and kabocha squash.
In one cup, there are approximately 19 grams of carbohydrates and 6 grams of fiber.
Mashed potato squash tastes like a cross between mashed potatoes and sweet potatoes. Some may be sweeter than others, so it really does vary depending on the season and the ripeness.
Serving suggestions
Serve mashed potato squash just as you would regular mashed potatoes! Pair them on the side of main dishes like Air Fryer Flank Steak, Air Fryer Meatloaf, Air Fryer Country Style Ribs, Roast Chicken, or Pork Tenderloin.
For a complete meal, add some greens like Air Fryer Asparagus Fries, Sautรฉed Green Beans With Garlic & Lemon, or Air Fryer Zucchini.
Related recipes
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Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!
Recipe
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Mashed Potato Squash
Equipment
Ingredients
- 2 mashed potato squash
- 1 head of garlic
- 2 tablespoon olive oil
- 2 tablespoon butter
- salt and black pepper
Instructions
- Heat oven to 350ยฐ 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
- 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 chefโs 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.ย
- 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.
nancy
loveeee this mashed potato squash recipe! It was filling and wholesome!
Colleen
So happy to hear it, Nancy!
LaKita
This mashed potato squash is so rich, creamy, and delicious! A great alternative to regular mashed potatoes. Will definitely be making and sharing during the holidays.
Colleen
Hi Lakita. It's a great side dish for holiday meals! Enjoy!
Veronika
I had no idea mashed potato squash was even a thing but I'm glad I gave it a shot, it was really delicious! Roasted garlic makes everything amazing!
Colleen
It's great that you gave this yummy squash a try and loved it Veronika! Thanks for sharing!
Terri
I didn't even know mashed potato squash was a thing until now! What a cool and pretty squash! I can't wait to add this to my fall menu ๐
Colleen
Hi Terri, This pretty squash tastes as great as it looks. Enjoy!
Loreto and Nicoletta
We love easy side dishes like this. Perfect for Thanksgiving or Christmas. Also after all it is definately squash season, and this is a great way to respect and highlight such a wonderful ingredient!
Colleen
Hi Loreto and Nicoletta. Squash season means you get to try all the different varieties. I hope you try a mashed potato squash!
Jacqueline Debono
I confess I've never seen or tried a mashed potato squash but I'm intrigued. Definitely need to look for this type of acorn squash. Not sure if it's available here in Italy!
Colleen
I hope you can find one, Jacqueline. I would love to know it you do!