Mashed potato squash is a low carb alternative to regular mashed potatoes. Perfect for diabetics and others trying to reduce carbohydrates. This white squash tastes very similar to potatoes, making it a perfect substitute. It can be served with many of the same toppings you would put on mashed potatoes. Top with sour cream, gravy, or load it with cheese and broccoli or bacon.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Where can you find mashed potato squash?

Honestly, your best bet is a Fall farmers market. Look for a white squash about the same size and shape as an acorn squash. You probably will not find this one at your local supermarket, but maybe a small farm store or roadside produce stand. If you are not able to find one, you can always grow your own. Find the seeds here.

What tools do you need?

8 inch Chef’s knife
Cutting board
Silicone brush
Sheet pan
Parchment paper
Potato masher or hand mixer

Ingredients

1 mashed potato squash
1 tablespoon olive oil
salt & pepper to taste
1 tablespoon butter

How to make Mashed Potato Squash

Roasting the squash

Preheat the oven to 375 degrees F.

Slice the squash in half, scoop out the seeds with a spoon.

mashed potato squash sliced in half — Slice in half

Coat the cut edge with olive oil, and sprinkle it with salt and pepper.

coat with olive oil — Coat with olive oil

sprinkle with salt and pepper — Coat with olive oil

Line a sheet pan with parchment paper. Place the squash cut side down on the pan.

Bake the squash for 40-45 minutes or until softened.

Mashing the squash

Once the squash has cooled enough to handle, use a spoon to scoop out the soft creamy center. Discard the skin.

Add the butter and use a potato masher or hand mixer to mash the squash.

Add your desired potato toppings or mix-ins.

loaded mashed potato squash — Loaded with cheese and bacon

Add sauteed onions — Loaded with cheese and bacon

Mashed potato squash mix-in and topping suggestions

Garlic butter or roasted garlic
Sauteed onions
Cheese and broccoli
Cheese and bacon
Sour cream and chives
Gravy

More Great Squash Recipes:

Printable Recipe

Mashed Potato Squash Recipe Download

Recipe By Kristin

Course: Side Cusine:American Difficulty:Easy

Servings

4 minutes

Preparing Time

5 minutes

Cooking Time

40 minutes

Calories

kcal

INGREDIENTS

1 Mashed Potato Squash
1 Tablespoon Olive oil
1 Tablespoon butter
Salt and pepper to taste

DIRECTION

Preheat the oven to 375 degrees F. Slice the squash in half, scoop out the seeds with a spoon. Coat the cut edge with olive oil, and sprinkle it with salt and pepper. Line a sheet pan with parchment paper. Place the squash cut side down on the pan. Bake the squash for 40-45 minutes or until softened. Once the squash has cooled enough to handle, use a spoon to scoop out the soft creamy center. Discard the skin. Add the butter and use a potato masher or hand mixer to mash the squash. Add your desired potato toppings or mix-ins.

NOTES

As an Amazon associate, I earn from qualified purchases.