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Dinner Recipes Sides

Mashed Potato Squash

Mashed Potato Squash

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

Once baked and fluffed, this squash looks just like its namesake and is a healthy and fulfilling alternative to the real thing.

  • 1 Mashed Potato Squash
  • Olive oil (for drizzling on squash)
  • Salt (to taste)
  • Pepper (to taste)
  • Butter (to taste)
  1. Preheat oven to 350°F.
  2. Line baking sheet with parchment paper. 

Halve and remove seeds from squash.

  1. Drizzle olive oil on each half. (amounts vary)

  2. Sprinkle salt and pepper. (amount according to preference)

  3. Place squash halves cut side down on prepared baking sheet.

  4. Roast until squash is tender and easily pierced with fork, about 50-60 minutes. 

  5. Remove from oven and cool slightly until you are able to handle it. 

  6. Scoop out squash flesh into bowl and mash with fork or potato masher until almost smooth. 

  7. Top with butter, salt and pepper to taste. 

Cooking time varies based on squash size. This cooking time was for medium-large squash. 

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Comments

  1. Rosemarie says

    October 10, 2022 at 11:40 pm

    Delicious! And so easy!! Yum!

    Reply
  2. BruceF says

    July 20, 2022 at 6:53 am

    We only find during fall at farm stands and markets. We stock up. They keep well in our basement. My wife uses them on top of her Shepherd’s pie. We have made for a diabetic friend who complains the one food he misses is mashed potato!

    Reply
  3. Kari says

    October 16, 2021 at 7:49 pm

    I got one today as part of my final veggie share of the season from my CSA, Red Rabbit Gardens near Erin, Ontario.

    Trying to figure out what to do with it, right now.

    Reply
  4. Amy Randolph says

    October 14, 2020 at 5:04 pm

    I cook mine in the microwave. Comes out just as good! I am addicted to these and will start looking for them at the farmers market in Syracuse. Has anyone been able to get an actual carb count for these?

    Reply
    • Donna Whedon says

      November 26, 2020 at 1:41 pm

      Hi Amy! There is a great vegetable “stand” (huge!) on Rt. 13 just before you get into the town of Dryden. Not sure if they are still open but I got about 20 mashed potato squash there a couple of weeks ago. So many varieties of squash!

      Reply
  5. Carrie says

    October 13, 2020 at 12:26 pm

    Per 148g portion, ‘Mashed Potato’ has 23 calories against potato with 110; 2.25% carbohydrate against 9%; 9% dietary fibre against 7%. from https://theunconventionalgardener.com/blog/a-squash-that-tastes-like-mashed-potato/

    Reply
  6. Karen says

    September 27, 2020 at 12:08 pm

    I have been buying these at our local farm stand for the past 3 years! Love them!! When I am in a hurry I actually steam them skin side down in the microwave for about 12 minutes, scoop out the insides while hot and prepare like mashed potatoes! DELICIOUS!!!

    Reply
  7. Suzy says

    August 31, 2020 at 12:26 pm

    About to try this with one that I grew! Thanks for posting how to cook them!

    Reply
  8. Candy says

    January 28, 2020 at 4:36 am

    I just bought 2 at an Amish farm market/Bakery on Route 15 North of Harrisburg but slightly south of Selingsgrove. (As welll as apples and baked goods.)

    Reply
  9. Marilyn says

    October 13, 2019 at 1:47 pm

    Just bought my first one at Wegman’s supermarket in Rochester,NY….saving the seeds to grow next year…thank you for your recipe…only one I could find.

    Reply
    • Olive Jude says

      October 15, 2019 at 8:50 am

      How did you like it!? I’m thrilled you found my site and this easy recipe. Thanks for visiting!

      Reply
    • Diane says

      November 14, 2019 at 8:26 pm

      I tried these squash after finding the at , what I call the “squash lady” , stand along a road in upper New York. She told me she never peels her squash, ever! So I cut them in chunks and popped them into my instapot for 30 minutes. After lett off the steam I mashed them peels and all, with vegan butter spread. My husband and I loved them! I so plan to add salt and
      garlic next time, maybe black garlic.

      Reply
      • Olive Jude says

        November 25, 2019 at 4:49 am

        How nice! I’ll have to keep the peels on next time.

        Reply
      • Bethany says

        December 6, 2020 at 5:44 pm

        Thanks for this! Can you elaborate a little on how you did it? What size chunks, water in the pot, etc.? I just picked some of these up and I love using my Instant Pot for as much as possible! Thanks in advance!

        Reply
    • wg Miller says

      November 26, 2019 at 9:27 am

      It’s my understanding they’re a hybrid, so I’m not sure how you’ll do seed saving. I’m curious to find out on

      Reply
  10. Rabellaka says

    October 10, 2019 at 11:46 am

    I picked one of these up this morning for 75 cents at a local vegetable stand. I eat low carb and I miss mashed potatoes. Squash have fewer net carbs, so I’m hoping to use it as a substitute. I’m making it for supper, and if my picky eater likes it, I’ll get more tomorrow!

    Reply
    • Olive Jude says

      October 15, 2019 at 8:51 am

      I love to hear this! My picky non-veggie son was totally on board with this squash. The butter helped! Lol! Enjoy!

      Reply
    • Carolyn says

      October 23, 2020 at 7:23 pm

      Do you know what the carb count is?

      Reply
      • Olive Jude says

        November 30, 2020 at 4:59 pm

        I’m sorry that I don’t have that answer but hope you can still enjoy the squash.

        Reply
  11. Linda says

    October 7, 2019 at 12:21 pm

    Will the flavor be less by cooking the squash in the microwave?

    Reply
    • Olive Jude says

      October 8, 2019 at 8:01 am

      I’ve never tried making it in the microwave, but my guess is you’ll still get a cooked squash that is ready for you to add seasoning to. I just can’t give you any tips on how long it would go in the microwave.

      Reply
  12. Greg says

    October 25, 2018 at 4:37 pm

    Do you have any idea what the nutritional value is of this? Doing Keto and concerned about carbs, but love mashed potatoes

    Reply
    • Olive Jude says

      October 26, 2018 at 6:57 pm

      I’m sorry, Greg. I really don’t know. It is a squash so I imagine it is better for you than a potato. I’ll see if I can dig anything up…

      Reply
  13. Jane Clark says

    October 14, 2018 at 11:58 am

    Bought some yesterday at an apple stand in Delaware. Will try this tonight.

    Reply
    • Olive Jude says

      October 15, 2018 at 9:15 am

      This is fantastic to hear! Enjoy!

      Reply
  14. Jeannette Mccloskey says

    October 10, 2018 at 5:40 pm

    I just picked a couple of these mashed potato squash up today at a local Amish produce stand. So glad I found your recipe, I can’t wait to try them.

    Reply
    • Olive Jude says

      October 11, 2018 at 8:51 am

      Oh, this is just wonderful to hear! I have had some trouble finding the squash this season in CT so I’m thrilled you found it. It’s so tasty! Enjoy and thank you for the message!

      Reply
  15. Liz says

    September 15, 2018 at 5:33 pm

    I’ve grown these for the last two years. Very easy to grow! Delicious and a great low carb alternative to the potato. I get my seeds at Harris Seeds https://www.harrisseeds.com/products/12208-squash-mashed-potatoes-f1?variant=28919118737.

    Reply
    • Olive Jude says

      September 17, 2018 at 7:41 am

      Lucky you to be growing these! I’ll have to look into getting the seeds! Would love to have this squash on hand right in my own backyard. Thanks so much for sharing!

      Reply
    • Olive Jude says

      October 26, 2018 at 7:04 pm

      I have a lot of visitors asking about the nutritional value. Do you have any input, by chance?

      Reply
      • Upstate NY says

        September 4, 2021 at 2:36 pm

        If you click the harris seeds link, there is a nutritional facts on the page.

        Reply
  16. Bev says

    March 6, 2018 at 3:17 pm

    Found your post while researching mashed potato beans. Had already run across traditional sources for seeds for mashed potato squash and will try growing in Texas. Mashed potato beans as I understand are still experimental in Iowa.

    Reply
    • Olive Jude says

      March 7, 2018 at 11:54 am

      Oh, how nice! Hope they grow well…it is a delectable treat!

      Reply
  17. Dee Hauri says

    October 25, 2017 at 4:28 pm

    Where do I find this squash?

    Reply
    • Olive Jude says

      October 26, 2017 at 7:39 am

      My local farmer’s market in CT always has it readily available. Unfortunately, I don’t see it in my grocery store. Do you have a farmer’s market or local produce farm nearby?

      Reply
  18. Jane says

    October 1, 2017 at 6:45 pm

    Thank you so much for this recommendation. I made this tonight for the first time and it is everything you said it would be! Absolutely delicious !

    Reply
    • Olive Jude says

      October 1, 2017 at 6:56 pm

      I’m so glad you visited my site again to tell me this! Thank you so much! I love that squash!

      Reply
    • Roxanne says

      October 26, 2018 at 6:41 pm

      Does anyone know the nutritional value? Mainly carbs?

      Reply
      • Olive Jude says

        October 26, 2018 at 7:03 pm

        I’m sorry I don’t. I’ll do a little digging and see if I can come up with any info.

        Reply
        • Virginia says

          December 2, 2018 at 3:15 pm

          I can’t find any nutrition info in this exact squash either. But it’s a variety of Acorn squash, so I would go with that. Unfortunately Acorn squash aren’t that low carb for keto, but certainly lower than potatoes. Spaghetti squash are the only winter squash I feel are low enough for me to eat on Keto.

          Reply

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Welcome!

Welcome to Olive Jude! I'm Jen...wife, mother, daughter and home enthusiast! Infused with some sweet recollections and a side of sarcasm, this blog shares my creative adventures in cooking, decorating, and entertaining. I am inspired by my mother's belief and attitude that with just a little extra effort, you can make something ordinary into something extraordinary. Read More…

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