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
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
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)
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