I really enjoyed the mashed potato squash recipe that my friend made. Since I liked it so much, I asked my friend how else they prepared mashed potato squash. She also told me about another delicious recipe that involves garlic.
I was really satisfied with both mashed potato squash recipes. The garlic one is great for garlic lovers like myself.
Oven Roasted Mashed Potato Squash Recipe Ingredients
Mashed potato squash
This is the main ingredient that will be roasted, mashed, and served. It has a soft, sweet flesh similar to mashed potatoes.
Olive oil
A small amount of olive oil is needed to drizzle over the halved and seeded squash halves before roasting. This helps the squash to cook evenly and develop a light brown color.
Salt and black pepper
These common seasoning ingredients are added to taste. The salt enhances the natural sweetness of the squash, while pepper provides an extra layer of flavor.
Optional Additions
Butter
Can be mixed into the mashed squash for creaminess and richness.
Milk or cream
These dairy products make the squash extra smoother and softer in texture.
Sour cream
Adds tang and richness similar to butter or cream in mashed potato squash recipes.
Fresh herbs
Thyme, rosemary or sage can be mixed in at the end for extra flavor dimension.
How To Make Oven Roasted Mashed Potato Squash Recipe
– Preheat the oven to 375°F/190°C. This temperature will properly roast the squash halves.
– Cut off about half an inch from the stem and bottom end of each squash with a sharp knife. Then, cut the squash in half lengthwise.
– Scoop out the seeds and pulp from the center. Removing these allows the squash flesh to cook evenly.
– Place the squash cut side up on a baking sheet. Subsequently, drizzle or brush the flesh with olive oil.
– Sprinkle salt and black pepper over the seasoned squash. This enhances the natural flavor.
– Roast the halves for 40-50 minutes. To ensure even cooking, flip the squash pieces halfway through.
– Once soft and easily pierced with a fork, allow to cool slightly for 5-10 minutes.
– Use a spoon or scoop to remove the tender cooked squash from the skin. Then, transfer to a large bowl.
– Thoroughly mash the soft squash flesh with a potato masher. Hence, incorporate extras like butter for creaminess.
– For a ultrasmooth texture, blend the ingredients together further using a hand mixer or masher.
– Finally, serve the oven roasted mashed potato squash while still warm from the oven. Enjoy!
Ingredients
1 large mashed potato squash
2 tablespoons olive oil
Salt and black pepper to taste
3 tablespoons butter
1/4 cup milk
cup cream 1/4
1/4 cup sour cream
1 clove garlic, minced
Fresh or dried thyme or parsley, to taste
Mashed Potato Squash With Roasted Garlic Recipe Ingredients
Mashed potato squash
This low-carb vegetable provides the basis for a healthy mashed dish.
Olive oil
A small amount is needed to brush over the halved squash and garlic before roasting. This allows even cooking and adds subtle flavor.
Salt and black pepper
These common seasoning ingredients are used to taste. The salt brightens the natural flavors while pepper adds depth.
Butter
A handful is mixed into the mashed squash to create a velvety-smooth texture and rich creaminess.
Roasted garlic
Whole cloves roasted alongside the squash infuse it with a complex savory taste. Alternatively, garlic powder can be used.
Fresh herbs (optional)
Herbs like thyme, rosemary or parsley can optionally be mixed in at the end. This further enhances the dish’s flavors.
How To Make Mashed Potato Squash With Roasted Garlic
– Preheat oven to 375°F/190°C to properly cook both the squash and garlic.
– Cut squash in half lengthwise after trimming ends, then scoop out seeds and pulp from center halves.
– Drizzle olive oil and season squash insides with salt and pepper. Subsequently, place cut side down on a parchment-lined baking sheet.
– Roast squash for 45 minutes, until tender when pierced with a fork. Meanwhile, prepare the garlic.
– Trim tops of garlic heads to expose cloves, drizzle with oil and roast for 30 minutes to caramelize.
– Once squash is done, leave garlic in 10 extra minutes to lightly char skins.
– When cooled slightly, scrape soft flesh from squash into a large bowl using a spoon.
– Squeeze softened roasted garlic directly into the bowl over the squash.
– Mash mixture together vigorously with a masher until light and fluffy in texture.
– Finally, serve hot mashed potato squash, garnishing with fresh parsley or fried sage leaves.
Ingrediants
1 Mashed Potato Squash
Olive oil for drizzling on the squash
Salt and pepper to taste
Butter to taste
1 head of garlic for roasting or 1/4 teaspoon of garlic powder
Herbs (optional, to taste)