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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.
Course Dinner
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Author Olive Jude


  • 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. 

Recipe Notes

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