Once baked and fluffed, this squash looks just like its namesake and is a healthy and fulfilling alternative to the real thing. During the appropriate seasons, our town hosts a sweet little farmers market. I do my best to plan a visit each week to get the most hearty and perfect locally grown veggies and goodies.
I usually go a bit crazy when I see a big table of ugly heirloom tomatoes. This is a given that I’ll buy these…and that I’ll buy the kids a few cupcakes from the cupcake food truck.
Otherwise, I make sure to try something unusual, something I may not see everyday in our grocery store.
That time I bought fresh okra and grilled it was perfection.
That time I used purple peppers in my salad and the girls, my pepper lovers, were so excited was awesome.
And then there was the time a certain sign from my favorite farm stand caught my eye.
“Mashed Potato Squash”I was immediately drawn to these gorgeous perfectly shaped bright white squashes.
Even more so, I was so intrigued with the possibility that they could really imitate its namesake. I couldn’t wait to try. After halving, deseeding, and giving an olive oil, salt and pepper rub, I baked these skin side up in the oven for about an hour. You have to let them cool a bit to be able to handle them. Then it is time to scoop the creamy goodness out of its rind. For the sake of The Boy and The Bean definitely giving it a shot, I prepared these just as I would good old fashioned mashed potatoes. I gave them a good fluff and just topped it with some butter and salt and pepper. I contemplated actually tricking the kiddies and telling them they were potatoes. Insert Grinch grin.
I didn’t. And you know what, I didn’t get any objections or yucky faces staring back at me either. I can’t wait to try these again and really spruce them up with some fresh garlic and herbs.
But I guess I’ll have to wait ’til the market opens again…
Have you ever tried this squash? Where do you buy it?
- Mashed Potato Squash
- Olive oil
- Salt Pepper
- Preheat oven to 350°F.
- Line baking sheet with parchment paper. Halve and remove seeds from squash.
- Drizzle olive oil inside each squash. Add salt and pepper.
- Place squash halves, cut side down, on prepared baking sheet.
- Roast until squash is very tender when pierced with knife, about 1 hour.
- Cool slightly.
- Scoop out squash flesh into bowl and mash until almost smooth.
- Top with butter, salt and pepper.