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A bowl of creamy mashed potato squash, garnished with a sage leaf, sits on an orange surface. A white napkin and a gold spoon accompany it. In the background, theres a small wooden bowl filled with black pepper, hinting at the savory recipes rich flavors.
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5 from 4 votes

Mashed Potato Squash Recipe

Mashed Potato Squash are creamy and fluffy just like a mashed potato, but with a fraction of the calories and carbs!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: dinner, lunch
Cuisine: American
Keyword: creamy, fall food, low carb, mashed, potato, squash
Servings: 1
Calories: 388kcal
Author: Mika Kinney

Ingredients

Instructions

  • Preheat oven to 400 degrees F.
  • Cut top off mashed potato squash. Then, place the cut side down and cut in half the long way. Next, use a spoon to scoop out the seeds. Discard seeds.
    Using a spoon to scoop out seeds from a mashed potato squash.
  • Place squash on a baking tray lined with tinfoil. Drizzle a tablespoon of olive oil, garlic, and a pinch of salt and pepper on top of the squash. Bake for 35 minutes.
  • Remove the baking sheet from the oven. You'll know the squash is cooked when it feels tender with a fork. Using a spoon, scoop the inside of the squash out, leaving the skin behind. Place squash insides in a blender or food processor.
    Two roasted squash halves on a plate.
  • Combine squash, sour cream, sage, salt and pepper inside the blender and blend for 10-20 seconds, until creamy. Then, enjoy!
    A blender cup full of squash, sour cream, and spices.

Video

Notes

Nutritional information is an estimate and for informational purposes only.

Nutrition

Calories: 388kcal | Carbohydrates: 31g | Protein: 10g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 635mg | Potassium: 1610mg | Fiber: 12g | Sugar: 15g | Vitamin A: 2062IU | Vitamin C: 49mg | Calcium: 226mg | Iron: 3mg