Mashed potato squash, also known as Delicata squash, got its nickname "mashed potato" due to its unique texture when cooked. Once the squash is baked or boiled, the flesh becomes soft and creamy, resembling the consistency of mashed potatoes. This fun and creative comparison have made it a popular alternative for those looking to enjoy the flavours of mashed potatoes in a lighter and healthier way.
- Preheat your oven to 190°C).
- Lay the squash on a cutting board. Using a chef's knife, carefully trim about a ¼-inch off the root and stem ends, ensuring to keep your fingers away from the blade. Stand the squash upright on one end and cut it in half, starting from the top and going down.
- Use a spoon or an ice cream scoop to remove the seeds from both halves.
- Brush olive oil on the cut side of the squash and season it with salt and pepper. Place the squash, cut-side down, on a baking sheet lined with parchment paper.
- Roast the squash in the preheated oven until it becomes tender, which usually takes about 45 minutes. The squash should be easily pierced with a fork and have a soft texture.
- You can enjoy the roasted squash right away or proceed to mash it. To do so, scoop the flesh from the shell and transfer it to a medium mixing bowl. Add half a cup of milk and two tablespoons of butter to the bowl. Using a potato masher or mixer, mash the squash until it becomes soft and creamy. If needed, add more milk until you achieve your desired consistency. Season the mashed squash with salt and pepper to your taste.