Prepare this cheesy, creamy Mashed Potato Squash recipe for a lightened-up alternative to traditional mashed potatoes. This potato-like winter squash is roasted until tender, combined with cream cheese and butter, then mashed until silky smooth.
Preheat your oven to 350°F. Cut the stem off the squash, then cut the squash in half length-wise. Scoop any guts and seeds out using a large spoon.
Place the squash halves cut side down on a small baking sheet. Roast until tender, about 40 minutes.
Once cool enough to handle, use a metal spoon to remove the cooked squash from the rind.
Transfer the cooked squash to a small mixing bowl. Use a spoon to mash the squash until smooth and no chunks remain.
Add the cream cheese, milk, butter, garlic powder, salt, and pepper to the squash and mix until the ingredients are well incorporated, smooth, and creamy.
Serve while the creamy mashed potato squash is warm and fresh, and enjoy!
To cut mashed potato squash, place the squash on a large cutting board, then slice off the top end with the stem. Turn the squash over so it easily balances on the flat, stable, cut end. Use a large chopping knife to cut through the squash length-wise, from top to bottom. Open up the squash and scoop out any seeds and fibrous strands.
Ensure your cold ingredients are at room temperature before adding them to the cooked squash. This will allow the ingredients to be incorporated more effortlessly.
The nutrition information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.