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?
- 1 Mashed Potato Squash
- Olive oil for drizzling on squash
- Salt to taste
- Pepper to taste
- Butter to taste
- Preheat oven to 350°F.
Line baking sheet with parchment paper.
Drizzle olive oil on each half. (amounts vary)
Sprinkle salt and pepper. (amount according to preference)
Place squash halves cut side down on prepared baking sheet.
Roast until squash is tender and easily pierced with fork, about 50-60 minutes.
Remove from oven and cool slightly until you are able to handle it.
Scoop out squash flesh into bowl and mash with fork or potato masher until almost smooth.
Top with butter, salt and pepper to taste.
Cooking time varies based on squash size. This cooking time was for medium-large squash.
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.
How did you like it!? I’m thrilled you found my site and this easy recipe. Thanks for visiting!
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!
I love to hear this! My picky non-veggie son was totally on board with this squash. The butter helped! Lol! Enjoy!
Will the flavor be less by cooking the squash in the microwave?
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.
Do you have any idea what the nutritional value is of this? Doing Keto and concerned about carbs, but love mashed potatoes
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…
Bought some yesterday at an apple stand in Delaware. Will try this tonight.
This is fantastic to hear! Enjoy!
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.
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!
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.
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!
I have a lot of visitors asking about the nutritional value. Do you have any input, by chance?
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.
Oh, how nice! Hope they grow well…it is a delectable treat!
Where do I find this squash?
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?
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 !
I’m so glad you visited my site again to tell me this! Thank you so much! I love that squash!
Does anyone know the nutritional value? Mainly carbs?
I’m sorry I don’t. I’ll do a little digging and see if I can come up with any info.
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.