Mashed Potato Squash

Mashed Potato Squash is a mildly sweet acorn 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.

Course Side Dish

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 131kcal

Author Tessa

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.

Notes

Storage: Allow mashed squash to cool then transfer to an airtight container. Store in the refrigerator for up to 3 days, or the freeze for up to 3 months. If frozen, thaw overnight in the fridge before reheating.

Reheat: Microwave in a covered, microwave-safe bowl in 30 second burts, stirring between each, until piping hot. Alternatively, stir the mash in a saucepan on the stove over a low heat until heated through.

Nutrition