Oven Roasted Mashed Potato Squash
Oven roasted mashed potato squash is a healthy and flavorful alternative to potatoes. This bright white winter squash has a creamy and delicious flesh that tastes similar to a combination of mashed potatoes mixed and butternut squash or sweet potatoes. A great side dish for the Fall and holiday season!
Servings: 4
Calories: 243kcal
Equipment
Ingredients
- 4 pounds mashed potato squash
- 2 tablespoons olive oil
- salt and black pepper to taste
- butter, milk, cream, sour cream, garlic, herbs or other seasonings to taste. optional
Instructions
- Preheat the oven to 375 degrees f.
- On a sturdy cutting board, carefully slice off about half an inch of the stem side and bottom of each squash with a sharp knife.
- Stand the squash up on one of the flat sides and carefully cut it lengthwise down the middle. Use a spoon to scoop out the seeds and stringy pulp from the center.
- Place the squash cut side up on a baking sheet and drizzle or brush the flesh with olive oil and season with salt and pepper to taste.
- Flip the squash halves over so they're cut side down and roast for 40-50 minutes until soft and easily pierced with a fork.
- Scoop the creamy white flesh into a bowl and use a potato masher to incorporate butter, milk or sour cream or herbs of your choice to taste.
Notes
For super smooth and creamy mashed potato squash, use a hand mixer or food processor.
See more ideas for flavor profiles in the full blog post.
Nutrition
Serving: 1lb | Calories: 243kcal | Carbohydrates: 47g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 14mg | Potassium: 1574mg | Fiber: 7g | Vitamin A: 1665IU | Vitamin C: 50mg | Calcium: 150mg | Iron: 3mg