Mashed Potato Squash
Mashed Potato Squash is a great alternative to traditional mashed potatoes. Creamy, fluffy, and loaded with good for you vitamins and minerals.
Ingredients
- 1 potato squash 1 medium squash will make 2-3 servings
- 1 tablespoon olive oil
- 1/2 teaspoon salt plus more for taste as needed
- 1/4 teaspoon pepper plus more for taste as needed
- 1 teaspoon ghee or melted butter to drizzle on top
Instructions
- Turn the oven on to 375 degrees and line a baking sheet with parchment paper.
- Slice 1 inch of the the root and tip ends off the squash to give you a flat surface on the squash for easier cutting. Stand the squash on one of the flat ends and slice the squash in half vertically from top to bottom.
- Scrape out the seeds and rub all sides of the squash with olive oil and sprinkle the flesh side with salt and pepper. Place cut side down on the lined baking sheet and bake until tender (approximately 45--60 minutes, depending on size.) The flesh should be easily pierced with a fork.
- Carefully scoop out the cooked flesh into a medium bowl. Mash with a fork or potato masher. Or use an electric hand blender on medium speed. Mash to desired texture. This should not take more than a minute or so.
- Drizzle with ghee and sprinkle with additional salt and pepper to desired taste. Top with minced Italian parsley for presentation.