How to Cook Mashed Potato Squash (Roasted, Air Fryer)
Learn the best way to cook Mashed Potato Squash. It has a creamy texture and makes a great side dish for Thanksgiving Dinner!
I bet you’re thinking, “what the heck is a mashed potato squash?” Well, it’s a somewhat recent development in the world of squash varieties. But, I love to try new foods and types of fresh produce, so I tested it out for you!
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This squash has a off-white ivory skin and creamy white flesh. It is shaped like your typical green acorn squash variety, but it is different in color and flavor. It has a bright white rind, and the flavor is on the sweet side.
The mashed potato squash taste is hard to describe, but I think of it as a very mild butternut squash or even sweet potato flavor.
Below, I have instructions on how to cook this delicious squash, both in the oven and the air fryer!
I compared the taste and flavor of these two cooking options side by side, and I think the oven wins out. The air fryer did a great job, but the squash was a bit dryer than the oven roasted option.
Where to purchase Mashed Potato Squash
I have been able to find Mashed Potato Squash at a specialty local grocery store like Sprouts or Whole Foods. You can also check your local farmer’s market!
If you don’t have luck at your local market, I recommend checking Market Wagon.
The time of the year matters, too. You will typically only find this kind of squash through the fall and winter months!
What is a Mashed Potato Squash
A mashed potato squash is a winter squash variety. It kind of looks like a large white acorn squash! The mashed potato squash variety is a white squash that resembles an acorn squash in shape and size but tastes like a very mild sweet potato.
Mashed potato squash has pale yellow flesh or white flesh and a subtle sweet aroma. The texture of this white squash reminds me quite a bit of butternut squash!
It’s becoming a popular squash because of its ability to serve as a lower-carb option for white potato dishes! Use it as a potato substitute in your favorite recipes.
If you’d like to learn how to make other autumn squashes easily, I recommend checking out my Air Fryer Butternut Squash Halves tutorial, or this Air Fryer Acorn Squash recipe!
How to Serve Mashed Potato Squash
Think of mashed potato squash as a substitute you can use in most squash or potato recipes.
Mashed: I think this squash is best when mashed. Just scoop the cooked flesh into a large bowl with a bit of butter, garlic powder and some sour cream, and mash with a potato masher. Please know that they don’t quite have the mashed potato taste, but it’s still delicious! You can mix it with mashed Yukon gold potatoes to add some extra nutrition to your mashed potatoes!
Soup: Or, blend it with butternut squash or sweet potatoes and a bit of heavy cream and chicken broth for a creamy soup. It’s wonderful drizzled with a bit of maple syrup or a touch of brown sugar! You can use this squash as a replacement for the butternut squash in this soup recipe.
Cubed: Use a chef knife to remove the squash skin, then proceed to halve it and scoop out the seeds. Then, cut into cubes and use it in this Air Fryer Sweet Potato Cubes recipe.
Stuffed: Use as a replacement for acorn squash in your favorite stuffed squash recipe. I think this is a wonderful autumn side dish for pork chops or pork tenderloin!
Storing Leftovers
Store leftover mashed potato squash in an airtight container for 2-3 days in the refrigerator.
How to Cook Mashed Potato Squash (Roasted, Air Fryer)
Ingredients
- 1 mashed potato squash
- 1 tablespoon of olive oil
Instructions
For the oven:
- Preheat oven to 350 degrees Fahrenheit. Thoroughly wash the outside of the mashed potato squash with warm water.
- Slice the mashed potato squash in half, starting the cut at the stem side.
- Use a spoon to scrape out the seeds and threads from the center of the squash. Discard the scraped out items.
- Thoroughly grease a rimmed baking sheet, then brush the cut-side of the squash with the olive oil. Place the cut sides of the squash down on the sheet pan.
- Roast for 25-30 minutes until the flesh of the squash is soft and easily pierced with a fork.
- Remove from the oven and allow to cool for 5-10 minutes before handling.
- For the air fryer:
- Preheat air fryer to 350 degrees Fahrenheit.
- Thoroughly wash the outside of the mashed potato squash with warm water.
- Slice the mashed potato squash in half, starting the cut at the stem side.
- Use a spoon to scrape out the seeds and threads from the center of the squash. Discard the scraped out items. Brush the flesh of the squash with olive oil, then place into the air fryer basket.
- Air fry for 25- 30 minutes, or until the flesh is soft and able to be easily pierced with a fork.
- Allow to rest for 5-10 minutes before handling. It will be hot!
