Mashed Potato Squash Recipes

Steps:

• In a large pot, combine potatoes and squash; cover with salted water by 1 inch. Bring to a boil; reduce heat, and simmer until potatoes and squash are easily pierced with the tip of a paring knife, about 20 minutes.
• Drain in a large colander; return potatoes and squash to the pot. Stir over medium heat until dry, 2 to 3 minutes. Remove from heat.
• In a small saucepan, melt butter over medium heat; add garlic, and cook until fragrant, about 2 minutes. Add half-and-half; bring to a simmer. Pour over potatoes and squash; season generously with salt and pepper. Mash with a potato masher until smooth and creamy. Serve immediately.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pierce butternut squash skin with a small knife and place cut-side down in a baking dish; pour in enough water for a depth of 1/2 inch. Cover dish with aluminum foil.
• Bake in the preheated oven until squash is tender, about 1 hour.
• Scoop squash into a bowl; add 3/4 cup sour cream, butter, brown sugar, cinnamon, salt, and pepper. Mash mixture using a potato masher or fork until smooth. Garnish with parsley and 1 tablespoon sour cream.

Steps:

• Take the pulp out of the spaghetti squash. Overcook to where it is mushy (8 minutes in an instant pot and allow a 4 minute natural release time). In the oven 375 at approximately 1 hour.
• Add all but the last ingredient and mix with a hand mixer to get a mashed potato consistency. Add whipping cream until creamy. If it is to creamy you may add instant potato flakes a little at a time to stiffen.

Steps:

• Preheat oven to 350°F. Spray baking sheet with nonstick spray. Place squash halves, cut side down, on prepared sheet. Bake until squash is very tender when pierced with fork, about 1 hour. Scoop out squash pulp; transfer to bowl and mash until almost smooth.
• Meanwhile, cook potatoes and garlic in large saucepan of boiling salted water until potatoes are very tender, about 20 minutes. Drain. Return potato mixture to saucepan and mash until almost smooth. Add squash and mash to blend well. Stir in 3 tablespoons cheese. Season to taste with salt and pepper. Transfer mashed vegetable mixture to 9-inch-diameter glass pie dish. Sprinkle with remaining 1 tablespoon cheese. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 450#&176;F. Bake vegetable mixture until heated through, about 15 minutes if at room temperature or 25 minutes if chilled. Serve hot.

Steps:

• Cut Boc Choy Acorn Squash in half, scoop out seeds and strings and place upside down in a low baking dish with 1/2 inch of water. Bake at 400 degrees F for 45 minutes. Scoop out pulp and Set aside.
• Meantime put 2 cups of boiling water in a bowl. With a fork mix in the potatoes from the packet, stir well.
• Add the pulp from the Acorn Squash, mix well. Add the Land O Lakes Butter. Add the salt and pepper.

Steps:

• Preheat oven to 375 degrees F.
• Toss squash with olive oil and sprinkle with salt and pepper.
• Spread on a baking sheet lined with aluminum foil.
• Transfer to oven along with whole potatoes and roast until tender, 30-40 minutes for squash; 45 minutes to 1 hour for potatoes.
• Stir squash cubes occasionally to avoid browning on sides.
• When fork-tender, split potatoes down middle and scoop out insides. Discard skins.
• Combine potatoes with squash in a bowl.
• Meanwhile melt butter with cream in a small saucepan. Pour mixture over vegetables.
• Add salt and pepper to taste and mash with a hand masher.

Steps:

• In a large pot, cover potatoes, squash, and herbs with water. Season generously with salt. Bring to a boil, then reduce heat and simmer until tender, about 8 minutes. Reserve 1/2 cup cooking liquid, then drain and discard herbs.
• Return vegetables to pot and mash with butter until smooth. Add cooking liquid to adjust consistency. Adjust seasoning and top with nutmeg.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but not falling apart, 10 to 12 minutes. Drain and transfer to a large bowl.
• Add cooked squash, milk, butter, salt, and pepper; mix until combined. Serve hot.

Steps:

• Bring 1 inch of water to boil in large pot. Set steamer rack in pot. Place potatoes, squash and garlic on rack. Cover pot and steam vegetables until tender, adding more water to pot if necessary, about 15 minutes. Transfer vegetables to large bowl. Add margarine and mash vegetables until fairly smooth. Season to taste with nutmeg, salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Reheat uncovered in 350°F oven for 30 minutes.)