Garlicky Mashed Potato Squash
This savory and tangy mashed potato squash side dish makes the perfect addition to any autumn meal!
Servings: 6
Calories: 143kcal
Cost: $5
Equipment
- 1 Mixing Bowl
Ingredients
- 3 pounds Mashed Potato Squash 1 large or 2 small
- 2 teaspoon Olive Oil
- 1 clove Garlic
- 1/3 cup Shredded Parmesan
- 1/3 cup Light Cream Cheese
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- Chopped Chives or Paprika for topping optional
Instructions
- Preheat oven to 375 degrees.
- Slice your acorn squash open in half the long way. Scoop out the seeds. Pour 1/2 to 1 tsp olive oil on the inside of each half and rub it in. Place the halves face down on a baking sheet lined with parchment paper. Bake for 38-40 minutes, or until soft.
- When squash is done, remove it from the oven. Set aside to cool for 10-15 minutes. Once you can handle it (use a dish cloth to help you hold them if necessary), use a large spoon to scoop the flesh out of the skin into a large mixing bowl. It should come out smooth and easy.
- Mince your garlic clove and add it to the bowl of squash. Add your parmesan cheese, light cream cheese, salt, and pepper.
- Use a potato masher to mash the squash until smooth. Scoop into a serving dish and top with chives or paprika if desired. Enjoy!
Video
Notes
Leftover squash keeps well in an airtight container for 3-4 days in the refrigerator.
Nutrition
Calories: 143kcal
