Mashed Potato Squash

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, it’s a match made in heaven!

Mashed squash in its shell on a black plate, garnished with fried sage leaves. — A creamy and delicious potato alternative.

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.

Mashed potato squash served in a half shell. — The shell makes a perfect serving vessel.

Why this recipe works

Mashed potato squash makes a simple side dish or light meal on its own.
It’s incredibly quick and easy to prepare, especially during busy weeks.
Not only is this mashed potato squash recipe vegetarian-friendly, but it’s 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, you’ll have the best luck finding some at your local farmer’s 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 ¼ teaspoon of garlic powder for every fresh clove.
Olive oil: To drizzle both the mashed potato squash and the head of garlic. If you don’t 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.

The ingredients to make this recipe on a wooden board. — Just a handful of ingredients are needed.

How to make mashed potato squash

Full instructions are in the recipe card at the bottom of this post.

Heat your oven to 350°F, and line a baking sheet with parchment paper.
Using a sharp chef’s 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.

The recipe process, steps one through four. — Preparing the squash for baking.

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.

The last four steps for making the mashed potato squash. — Roasted, mashed, and ready to serve.

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 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 pretty presentation, reserve the half shells and serve the mash in them.

Common questions

Can you eat the skin of a mashed potato squash?

Yes, the skin is edible. However, I wouldn’t suggest mashing it with the flesh as the texture won’t turn out as smooth.

How do you tell if a mashed potato squash is ripe?

Choose squash with firm skin, ranging from 1-2 pounds each. It’s best to select one that feels heavy for its size and doesn’t have any soft spots.

Is mashed potato squash a winter squash?

Yes, mashed potato squash is a winter squash, just like butternut squash, acorn squash, and kabocha squash.

How many carbs are in mashed potato squash?

In one cup, there are approximately 19 grams of carbohydrates and 6 grams of fiber.

What does mashed potato squash taste like?

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.

Mashed potato squash being served on a black plate. — Fried sage leaves are a tasty garnish.

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