Mashed Potato Squash

Jennifer Alexander Ruple

Creamy-white colored mashed potato squash is similar in size and shape to acorn squash. When cooked, its insides bear a stark resemblance to its namesake both in taste and texture. Simply roast, whisk with butter, salt and pepper and enjoy this side dish with fewer calories and carbs than potatoes.

4 servings


Two 1 1/2 – 2 pound mashed potato squash
Olive oil
Kosher salt
Freshly ground black pepper
2 tablespoons butter
Fresh Italian parsley for garnish


Heat oven to 375 F.

On a cutting board, cut about 1/4 of an inch off the root and stem ends of each squash. Stand each squash up on its end and cut in half. Scoop out the seeds.

Brush the cut side of squash halves with olive oil and sprinkle with salt and pepper. Place squash cut-side down on a baking sheet lined with parchment paper.

Roast squash until tender and soft, about 40 minutes. When squash is finished roasting, remove it from the oven and allow it to cool for a few minutes. Scoop the squash out of their shells and place in a mixing bowl. Add butter and salt and pepper to taste then whisk until creamy.