Mashed Potato Squash is a mildly sweet acorn-shaped squash that roasts up and mashes into a fluffy, pale puree which looks just like potato! Here we add a touch of vegan butter and non-dairy milk bring some richness while garlic deepens the savory flavors. Gluten-free, vegan.
A Naturally Creamy Side Dish for the Holidays.
This magical squash is transformed by roasting, bringing out its delicate flavor and softening its flesh to a buttery texture. When pureed with a few simple ingredients it looks just like mashed potatoes but with a more complex flavour and less starchy texture. It's a fun recipe to try if you want to switch up your usual side dishes, especially for Thanksgiving!
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Ingredients and Substitutions
Mashed potato squash - A white skinned, pale fleshed acorn-type squash with a buttery texture and mild sweetness. Roasting it condenses its texture, making it smooth and creamy when mashed.
Vegan butter - Provides a richer flavor while keeping the mash dairy-free. Feel free to use dairy butter if you don't need it to be vegan.
Garlic - Lightly sautéd in vegan butter to temper its flavour. You can use prepared minced garlic to speed up prep.
Non-dairy milk - Oat or almond milk work well here but go with your favorite kind, as long as it's unsweetened and unflavored. It's not always needed, but good to have on hand if you want the squash to be creamier.
Parsley, chives or olive oil - These optional toppings add a bit of color and flavor to the mashed squash.
Salt and black pepper
How to Make Mashed Potato Squash
Before you start: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 1: Place the squash halves cut side down on the prepared sheet. Roast for 35-40 minutes, or until very tender when pierced with a fork.
Step 2: Let the squash cool slightly, then scoop out the flesh into a medium bowl. Discard the skins.
Step 3: Stir in garlic and vegan butter until the butter has melted. Add dairy-free milk, salt, and pepper. Mash with a fork or potato masher until smooth and fluffy. For extra creaminess, use an immersion blender.
Step 4: Adjust salt and pepper to taste. Garnish with herbs or a drizzle of olive oil. Serve warm.
Variations
Use this mashed squash as a base to flavor in different ways:
- Fry sage leaves in olive oil over a medium-low heat until crisp and drain on paper towels. Sprinkle over the mashed squash.
- Add a tablespoon of wholegrain mustard for a bit of a kick.
- Season with a pinch each of ground cinnamon and nutmeg for a warming fall flavor.
Recipe tips
If you're finding it hard to cut into the squash, try microwaving for a few minutes first. This softens the skin and outer flesh slightly, making it easier to halve.
FAQs
This variety of acorn squash is less sweet than a butternut squash with a flavor a bit like sweet potato. It has a soft, creamy texture once roasted.
Yes, the skin is edible but for this recipe where we want a smooth texture, the skins are discarded.
More Gluten-Free Side Dishes
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📖 Recipe
Mashed Potato Squash
Ingredients
- 2 medium mashed potato squash halved and seeded
- 2 tablespoons vegan butter
- 2 cloves garlic minced
- 1-2 tablespoons unsweetened dairy-free milk (optional, if needed) such as almond or oat
- ½ teaspoon salt plus more to taste
- freshly ground black pepper to taste
- chopped parsley, chives, or a drizzle of olive oil optional garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the squash halves cut side down and roast for 35-40 minutes, or until very tender when pierced with a fork.
- Let the squash cool slightly, then scoop out the flesh into a medium bowl. Discard the skins.
- Stir in garlic and vegan butter until the butter has melted.
- Mash with a fork or potato masher until smooth and fluffy. For extra creaminess, use an immersion blender. Add dairy-free milk (only if needed for creaminess), salt, and pepper. Adjust salt and pepper to taste. Garnish with herbs or a drizzle of olive oil. Serve warm.
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