Mashed Potato Squash

What is mashed potato squash?

Mashed potato squash is a stark white winter squash named for its soft, sweet, and buttery flesh. Similar in size to regular acorn squash, a typical mashed potato squash weighs just over one pound.

Once roasted, the appearance and flavor perfectly resemble mashed potatoes, but with a sweeter, lighter, and more delicate taste. Add a touch of butter and roasted garlic to make a healthy side dish for weeknights or holiday dinners.

Why this recipe works

• Mashed potato squash makes a simple side dish or light meal on its own.
• It’s incredibly quick and easy to prepare, especially during busy weeks.
• Not only is this mashed potato squash recipe vegetarian-friendly, but it’s also gluten-free and can easily be adapted to be vegan.
• Mashed potato squash contains fewer calories and carbohydrates than potatoes, but much more fiber.
• You can easily customize the flavor of this recipe by adding different herbs and spices.

Ingredient notes

Full ingredient quantities and instructions are in the recipe card at the bottom of this post.

• Mashed potato squash: Since mashed potato squash is not a common variety, you’ll have the best luck finding some at your local farmer’s market or farm stand.
• Garlic: The ideal choice is freshly roasted garlic. However, garlic powder will work as it also provides a lightly roasted flavor. Use ¼ teaspoon of garlic powder for every fresh clove.
• Olive oil: To drizzle both the mashed potato squash and the head of garlic. If you don’t have olive oil, use avocado oil instead.
• Butter: As with regular mashed potatoes, butter creates a creamy, rich, and velvety smooth texture. Use salted butter, or unsalted butter to better control the sodium content.

How to make mashed potato squash

Full instructions are in the recipe card at the bottom of this post.

1. Heat your oven to 350°F, and line a baking sheet with parchment paper.
2. Using a sharp chef’s knife, cut a thin slice from the blossom and stem ends to allow the halves to stand upright.
3. Cut each squash in half horizontally, then scoop out the seeds and stringy parts with a spoon.
4. Brush one tablespoon of olive oil over the cut end and the cavity of each squash half. Sprinkle with salt and pepper, then transfer to the prepared baking sheet.
5. Remove the papery outer skin of the head of garlic, then slice off the top. Place it on a square of foil large enough to wrap it in, and drizzle it with the remainder of the olive oil. Wrap it up in the foil, and place it on the baking sheet.

6. Roast the garlic and the squash for 30 minutes, or until the mashed potato squash can easily be pierced with a fork. Remove the squash, but return the garlic to the oven for 10 more minutes.
7. Once it is cool enough to handle, use a spoon to scoop out the flesh from each mashed potato squash half into a bowl. Add the butter, and squeeze the soft roasted garlic cloves into the bowl.
8. Mash everything with a potato masher until creamy and fluffy.
9. Serve hot, garnished with parsley or fried sage leaves.

Helpful tips 

• The hard shell of this winter squash is much easier to cut in half if you first put the whole squash in the microwave on high for 2-3minutes. The skin will soften just enough to easily cut through.
• Trim the stem and blossom end off of the squash to make halving them easier and safer. Similarly, make sure you are using a very sharp chef’s knife.
• Letting the garlic roast for a few minutes longer than the squash helps to achieve deep, rich, and caramelized flavors.
• Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat them in a small saucepan or Dutch oven with the lid on over low heat, or in a covered bowl in the microwave.
• Look for mashed potato squash with firm, smooth skin. Avoid those with soft spots or discolorations as these will go bad much more quickly. 
• For a unique spin, add herbs and spices such as rosemary, thyme, smoked or sweet paprika, chipotle, chives, or even horseradish.
• For a pretty presentation, reserve the half shells and serve the mash in them.

Common questions

Serving suggestions

Serve mashed potato squash just as you would regular mashed potatoes! Pair them on the side of main dishes like Air Fryer Flank Steak, Air Fryer Meatloaf, Air Fryer Country Style Ribs, Roast Chicken, or Pork Tenderloin.

For a complete meal, add some greens like Air Fryer Asparagus Fries, Sautéed Green Beans With Garlic & Lemon, or Air Fryer Zucchini.

Related recipes

For more vibrant, vegetable-forward side dishes, check out some of my most popular recipes:

• Air Fryer Acorn Squash
• Honey Roasted Carrots and Parsnips
• Air fryer Roasted Vegetables
• Brown Sugar Roasted Carrots
• Shaved Brussels Sprouts Salad With Apples
• Air Fryer Butternut Squash
• Fig Salad With Prosciutto And Arugula
• Roasted Asparagus & Halloumi Salad