You can use a potato masher or handheld mixer to do this. So why not serve it like a bowl of mashed potatoes?Īfter roasting, scoop the squash from the shell. You bought mashed potato squash because it’s supposed to taste like mashed potatoes. The cooking time varies depending on the size of the squash. To test the squash for doneness, pierce it with a fork. Roasting them cut-side down keeps the squash moist. Place the squash cut-side down, on a greased or parchment-lined baking sheet. Or you could add smoked paprika or a little garlic powder. You can simply sprinkle with salt and pepper. The prevents the squash from sticking to the baking sheet. Brush oil on the cut side of the squash.It brings out the natural sweetness of the squash. Mashed potato squash tastes best roasted. Use a spoon or ice cream scoop and remove the seeds and pulp from the center of the squash. Take care to tuck your fingers and thumb out of the way Hold the squash and cut through from top to bottom. Stand the squash up on the cutting board.You will now have two flat ends on the squash. Do the same thing you did for the stem end. You want a flat end so you can stand up the squash. Simply cut off the end that once had the stem. If your squash is missing the stem, no problem. SometimesHold the squash firmly, and keeping your fingers and thumbs tucked away from the blade of the knife, cut about 1/4-inch above the stem. You’ll need a sturdy chef’s knife and a cutting board to cut this squash in half. How to Cut Mashed Potato Squashĭue to their unique shape, mashed potato squash are sometimes hard to cut. This means, a one-pound squash usually feeds one and a two-pound squash feeds two. Plan for about one pound of squash per person. The smaller the squash, the more tender the flesh.Īvoid any squash that has soft spots or insect holes. They tend to range from about a pound to two pounds each. Select mashed potato squash that has firm, hard skin. Selecting Mashed Potato Squash: What to Look For (and What to Avoid) Not exactly like mashed potatoes, but very close. If your squash is on the sweet side, the flavor is similar to a sweet potato or honeynut squash. Think of it as a cross between mashed potatoes and sweet potatoes. Does Mashed Potato Squash Taste Like Mashed Potatoes? The appeal of this squash? The name says it all! It’s supposed to taste like mashed potatoes. This acorn squash hybrid is a somewhat newcomer to the squash world. If you’ve spotted bright white squash at your local market, chances are it’s a mashed potato squash. It’s easy to cook and makes a great side dish. We are a participant in the Amazon Services LLC Associates program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.Mashed potato squash has a mild, potato-like flavor. Let me know how you decided to use it (side? dessert?…)!.(You may want to warm it a bit before serving.) Garnish with apple slices, if desired, and serve. Mix and mash thoroughly until it is creamy in texture. Add apple butter, cinnamon, and sea salt. With a fork, scrape out all the flesh and melted coconut oil into a bowl. ![]() Remove from oven, and let sit until it is cool enough to handle. Bake for 45 minutes, or until squash flesh is very soft.Place squash halves face up on roasting pan like two bowls. Rub coconut oil (1 tablespoon/side) all over the orange flesh. ![]() Don’t try to “saw.”) Scoop out the seeds. (Tip: Rock your knife up and down, and it will cut easier. Stand it on end, and cut it down the center. Don’t forget to get your AIP pie crust recipe here. □□□□□□ (You may want to double, or triple the recipes, depending on the number of people you are serving.)įrom my kitchen to yours, I wish you a Thanksgiving full of friends, family, and gratitude. Here are some other ideas for side dishes for the holiday. Of course, you could serve this on your Thanksgiving table. This potato-free stew recipe is filling, nutritious, paleo, whole30 and AIP-friendly. The only specific ingredient you will need is Eden organic apple butter, unless of course you make your own. Hearty Instant Pot Beef Stew with carrots, parsnips, and butternut squash. There are only five ingredients! This is a great way to sneak some nutrients into your kids (or yourself! □). It can be a side dish, but it can also be an abso-freaking-lutely fabulous part of breakfast! Or even a dessert! No kidding! I’ve been having it every day with my breakfast sausage. Squash haters, this one is for you! I was totally surprised by how unbelievably buttery and delicious this recipe is. Apple Cinnamon Acorn Squash (AIP, Paleo) Jump to Recipe
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