MASHED POTATO SQUASH
Once baked and fluffed, this squash looks just like its namesake and is a healthy and fulfilling alternative to the real thing.
Provided by Olive Jude
Categories Dinner
Time 1h10m
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Line baking sheet with parchment paper.
MASHED POTATOES WITH SQUASH
Slightly sweet, very rich, and delicious mashed potatoes with squash.
Provided by BIFAERIE79
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 30m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 20.9 g, Cholesterol 16.5 mg, Fat 6.2 g, Fiber 2.6 g, Protein 2.9 g, SaturatedFat 3.9 g, Sodium 344.8 mg, Sugar 1.7 g
SHIITAKE-SQUASH MASHED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 12 ounces sliced shiitake mushroom caps in butter until golden. Serve over Squash-Swirl Mash. Garnish with chopped parsley.
- Squash-Swirl Peel and cube 1 pound butternut squash; boil 8 minutes. Drain, puree and swirl into Classic Mash.
- Classic Mashed Potatoes Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.
- See all 50 easy mashed potato recipes
MASHED SPAGHETTI SQUASH
When I overcooked spaghetti squash in an instant pot, I turned it into a tasty side dish that looked like buttery mashed potatoes and tasted like it.
Provided by lawrencemovies
Categories Low Protein
Time 27m
Yield 1 Spaghetti squash, 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 129.9, Fat 11.7, SaturatedFat 7.2, Cholesterol 35.6, Sodium 360.6, Carbohydrate 6.6, Fiber 0.2, Sugar 0.1, Protein 1.1
BUTTERNUT SQUASH MASHED POTATOES
DH and I made this as a side last night to our veal chops and both of us LOVED this dish!! The recipe comes from the October issue of "Philadelphia" magazine and is credited to a local restaurant named Fork. Note that we used red skin potatoes as that is what we had on hand and we thought it turned out great (though that many small potatoes were a pain to remove the skin from). We also used two foil-lined baking sheets: one for potatoes, one for squash since they had different cooking times. Enjoy!
Provided by Dr. Jenny
Categories Low Protein
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
SQUASH-SPIKED MASHED POTATOES
Butternut squash lends a lush texture and sly sweetness to everyday mashed potatoes. A whisper of nutmeg finishes it off.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 7
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.
Nutrition Facts : Calories 204 g, Cholesterol 10 g, Fat 4 g, Fiber 6 g, Protein 6 g, SaturatedFat 2 g, Sodium 147 g
POTATO AND SQUASH MASH
Sweeten mashed potatoes with butternut squash and enrich with garlic, butter, and half-and-half. Make this simple side ahead, then reheat when ready to serve.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 1h
Number Of Ingredients 6
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.
MASHED POTATOES AND BUTTERNUT SQUASH
Categories Garlic Potato Vegetable Side Steam Hanukkah Thanksgiving Quick & Easy Butternut Squash Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 5
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.)
BUTTERNUT SQUASH & POTATO MASH
Some people like squash, some people like potatoes. Mash the two together and you've got true love. This is a great way to get kids to eat their veggies.-Jasmine Rose, Crystal Lake, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place squash, potatoes and garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender., Meanwhile, in a dry small skillet, toast sesame seeds and cumin over medium-low heat 3-4 minutes or until aromatic, stirring frequently. Remove from heat., Drain squash mixture. Mash vegetables, adding cheese, butter, salt and pepper. Sprinkle with sesame seed mixture.
Nutrition Facts : Calories 193 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 450mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
MASHED POTATOES AND SQUASH WITH GRUYèRE
Categories Cheese Potato Side Thanksgiving Vegetarian Butternut Squash Fall Winter Healthy Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
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.
POTATO AND SQUASH CASSEROLE
-Tommy Haigler, Lexington, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place the potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add squash; cover and simmer 5 minutes longer or until vegetables are tender. Drain. Place potatoes and squash in a bowl; mash., In a small skillet, saute onion in butter. Add to potato mixture. Season with salt and pepper. Transfer to a greased 2-cup baking dish (dish will be full). Top with cheese. Bake, uncovered, at 350° for 10 minutes or until cheese is melted. Sprinkle with bacon.
Nutrition Facts : Calories 312 calories, Fat 19g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 462mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 4g fiber), Protein 12g protein.
FALL-INFUSED MASHED POTATOES
The bounty of Autumn--soft and creamy acorn squash--is mixed in subtle ratio with mashed potatoes for a seasonal kick on an old favorite!
Provided by LenoreRockchild
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the halved acorn squash cut-side down in a glass baking dish; add 1/2-inch water.
- Bake in the preheated oven until soft and tender, about 30 minutes. Remove squash from oven; scoop out flesh.
- Place potatoes in a saucepan with enough water to cover; bring to a boil. Reduce heat and simmer, covered, until soft and tender, about 20 minutes. Drain potatoes.
- Mash potatoes partially in a large bowl; stir in squash flesh, butter, mustard, dill, salt, and pepper. Add milk gradually, mashing to desired consistency.
Nutrition Facts : Calories 209.9 calories, Carbohydrate 39.6 g, Cholesterol 11.8 mg, Fat 4.5 g, Fiber 5 g, Protein 4.8 g, SaturatedFat 2.7 g, Sodium 137.9 mg, Sugar 4.1 g
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