Mashed potato squash, aka: white acorn 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.
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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 (aka: white acorn 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 white acorn 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.
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.
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
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.<br>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.<br>Line a sheet pan with parchment paper. Place the squash cut side down on the pan.<br>Bake the squash for 40-45 minutes or until softened.<br>Once the squash has cooled enough to handle, use a spoon to scoop out the soft creamy center. Discard the skin.<br>Add the butter and use a potato masher or hand mixer to mash the squash.<br>Add your desired potato toppings or mix-ins.<br>
NOTES
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