Roasted and mashed acorn squash with garlic is super easy to make, creamy and delicious. This simple acorn squash recipe uses just 7 ingredients and takes 5 minutes to prep and get into the oven. Vibrant and colorful, packed with nutrition, naturally vegan and gluten-free…this healthy side dish with no added sugar will quickly become a favorite.
This post was updated from the original posted October 2, 2017.
Oh, you know you want this in your life….a super delicious side dish recipe (that happens to be healthy) with little hands on time! Savory, cozy fall vibes in every bite. As far as acorn squash recipes go, it doesn’t get any better than this mashed acorn squash with garlic!
I’m obsessed over here! This easy squash recipe is ridiculously tasty. There’s more of a subtle, earthy sweetness than you find with butternut squash recipes. And I’m not complaining.
I love the savory, authentic fall flavors in this acorn mash….it’s right up there with my Vegan Stuffed Acorn Squash Recipe , or balsamic roasted root veggies in terms of cozy and satisfying.
This roasted and mashed acorn squash is a staple in our house this time of year with good reason. Fall always seems to be a bit hectic and I just love the simplicity of this recipe. Get it into the oven and then forget about it while you move on to other tasks. Once the squash and garlic are roasted, the dish comes together in about 2 minutes, with staples from your spice cabinet. That’s it. No mess, no fuss.
Is Acorn Squash Healthy?
- Acorn squash (like many of the other winter squash varieties—and you can sub most of them in this recipe: butternut, kabocha, pumpkin, etc) is loaded with health benefits.
- High in antioxidants that fight free radical damage.
- High amounts of beta-carotene and vitamin C that helps skin stay bright and staves off wrinkles.
- Boosts the immune system, and contributes to decreased inflammation.
- High in fiber, supporting healthy digestion.
- Mashed acorn squash is a tasty and nutrient dense choice for those watching their weight as well.
Why you will love this recipe
- Kid friendly…your whole family will adore this.
- Easy, healthy side dish that will go with whatever you’re making.
- No peeling required! Roast and then just scoop out the tender flesh.
- Packed with nutrition.
- Savory acorn squash is a wonderful fall dish that balances out all the sweet stuff so prevalent this time of year.
- No sugar added. No sweetener of any kind needed. It’s naturally sweet and tasty.
- Meal prep friendly. Reheats beautifully in the oven on 350 for 15-20 minutes, covered.
- The perfect Thanksgiving Side Dish….it’s delicious, healthy, easy and you can make it the day before.
Ingredients and Substitutions
- Acorn Squash: It has a beautiful orangy-yellow color and and a nutty flavor when roasted. It’s easy to use and nutrient dense. Substitute any hard winter squash like butternut, pumpkin, kabocha or hubbard in this recipe. Delicata squash will take only 20 minutes to become tender. Spaghetti squash won’t become smooth and creamy, so save that as a vessel for vegan bolognese sauce.
- Olive oil: Just a bit adds to the flavor and texture. If you’re oil free, just rub a bit of water over the cut side and then season before roasting. Omit the oil when mashing and if it’s too dry, add a Tablespoon of plant milk to help make your mash creamy.
- Garlic: This is the ingredient that makes this recipe so tasty, in my opinion. The garlic will soften in both texture and taste as it roasts, making it perfect to mash right into the squash.
- Cinnamon: The illusion of sweet goes hand in hand with cinnamon…and I think the illusion is just the right amount of sweetness for this savory recipe. Substitute with a pinch of nutmeg.
- Cumin: Possibly my favorite spice. Cumin increases antioxidant intake, promotes digestion and provides some iron. All that and it tastes great too.
How to cut an Acorn Squash
For this recipe, you don’t need to peel the acorn squash. Yay!! You will need to cut it in half though and that is most safely done when the squash can be stable on a cutting board.
Before attempting to cut the squash in half, cut a thin sliver off the non-stem end so it will sit flat on the cutting board, without moving around. Then, use a sharp knife to cut through the stem all the way to the bottom.
Once the squash is halved, use a spoon to scoop out the seeds. A grapefruit spoon with serrated edges makes this easy to do…and also will help remove any stringy bits.
How to Roast
Now that your squash is halved and the seeds removed, it’s ready to roast. Line a rimmed baking sheet with parchment paper for easy clean up. Preheat the oven to 375 degrees.
Drizzle the insides and cut parts of the squash with olive oil and sprinkle with sea salt and freshly ground black pepper. Place cut side up on the prepared pan. Add the garlic cloves STILL IN THEIR PAPER SKINS to the baking tray.
An acorn squash that is about 2 pounds will take about 45 minutes to roast until tender. If you can easily stick a fork into the squash, you know it’s done.
Once it’s cool enough to handle, scoop the flesh out and into a large mixing bowl. This should be easy to do with a large spoon.
Scoop roasted acorn squash pulp into a bowl. Add roasted garlic to the roasted squash. Gently squeeze the end of the garlic clove and the pulp will come right out of the papery skin.
Use a potato masher to incorporate garlic and squash together into a smooth and uniform puree. Sprinkle the cinnamon, cumin, cayenne and salt to squash mixture. Continue to mash/mix until spices have been evenly dispersed.
BAM….just like that you have a healthy side dish recipe that took no time to make. Taste for seasoning and add more of what you desire. I like to garnish with a bit more freshly ground black pepper and then sprinkle with some sliced scallions, or fresh herbs like parsley, sage or oregano.
Meal Prep and Storage
- How to store: Store in an airtight container in the refrigerator. Vegan mashed squash will stay good in the fridge for up to a week or freezer for 6 months.
- How to reheat: Mix well and reheat in baking dish in a preheated 350 degree oven for 20 minutes, or until heated through. Garnish with fresh sliced green onions or fresh herbs.
- How to freeze: Cool completely and transfer to freezer safe zip top bag that has been labeled and dated. Push out any air and seal completely. Lay flat in the freezer. Thaw in fridge, transfer to baking dish and mix well before reheating. If squash is a bit watery when it defrosts, stir in 1 teaspoon arrowroot powder before reheating.
Debra’s Pro Tips
- Not all acorn squash are the same size. Taste for seasoning and add more if your squash was particularly large.
- Don’t skimp on the garlic. Keep the garlic from burning by using large cloves and don’t toss in the oil. No fresh garlic? I’m sorry, but it happens….use a teaspoon of garlic powder (not garlic salt) to season the mash.
- Make this recipe YOURS. I gravitate towards the svory, but if sweet is your thing, swap out the cumin for a pinch of nutmeg and the cayenne for some allspice. Then add a swirl of maple syrup instead.
- If you don’t have/can’t find acorn squash, make this recipe with kabocha, butternut, hubbard, or whatever hard winter squash you do have. Delicata squash will work well, but they’re small, so you will need 4-5. In a pinch, use sweet potatoes.
- Make it into an acorn squash puree for a bold plating statement. It will look fabulous underneath any roasted vegetable. (I’m thinking oven roasted broccoli). Instead of mashing the roasted acorn squash by hand, put it all in a blender or food processor and add 2 Tablespoons veggie broth or plant milk.
What else can you do with this dish?
- Use it to top this vegan shepherd’s pie.
- Make some veggie spring rolls and place a spoonful on the wrapper before placing the veggies in.
- Put a large scoop (or whatever you have left) into a pot of leek soup before you puree.
- Make waffles. Use this recipe for leftover mashed potato waffles and insert the mashed squash instead of the mashed potatoes.
- Make it a bowl. Include a variety of raw veggies (greens, chopped cabbage, radicchio), cooked veggies, grains and some leftover mashed squash. Drizzle on the apple/walnut dressing from my fall harvest salad recipe…and you’re in for a real treat.
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📖 Recipe
Mashed Acorn Squash
Equipment
Ingredients
- 2 acorn squash
- 6 large cloves garlic skins on
- 2 Tablespoons olive oil
- ½ teaspoon ground cumin
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- ¼ teaspoon cayenne pepper
Instructions
- Preheat oven to 375. Line large rimmed baking sheet with unbleached parchment paper.
- PREPARE ACORN SQUASH FOR ROASTING: Cut off thin sliver from bottom (opposite stem side) of squash so it will lay flat on cutting board. Cut through the stem all the way down so squash is cut into two equal halves. Use a grapefruit spoon to scoop out seeds.
- Place squash halves on baking tray. Drizzle with olive oil and sprinkle with salt and pepper. Add garlic cloves (with the skins still intact) to tray and roast in preheated 375 degree oven for 45 minutes, until tender when pierced with a fork.
- When squash is cool enough to handle, use a large spoon to scoop out flesh into a large bowl. Squish the ends of garlic cloves to push out the pulp into the bowl. Use a potato masher to mix the garlic into the squash and mash into a uniform puree. Then add the cinnamon, cumin, cayenne and salt. Mash again until everything is well incorporated.
- Garnish with fresh herbs or scallions, as desired.
- Store mashed squash in the fridge in a glass container with tight fitting lid for up to 5 days.
- Mashed squash can be gently reheated in a 350 degree oven for 20 minutes.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Atim at EffiFit
I’ll have to try this. I’ve not made acorn squash before but really love butternut squash.
Debra Klein
Atim, you can make this recipe with butternut squash if you prefer….acorn squash has a bit of a different flavor and texture. Always good to try new things!
Lana
This looks so good! So healthy too! I’m not sure if I can buy acorn squash in the UK.
Debra Klein
Lana, you can substitute any winter squash variety. Butternut works really well in this recipe.
Megan
Been trying a bunch of new squash recipes out this fall. I’ve never tried acorn. This sounds like the perfect one to put on my list!
Debra Klein
Super simple and so tasty….a great place to begin!
Lisa Fear
I love how colourful this dish is. I will have to try this out!
Debra Klein
Thanks Lisa….roasted and mashed squash is the perfect addition to a colorful salad!
Jean
such a healthy recipe and easy to prepare
Debra Klein
Totally! Enjoy.
Andrea White
So so good! Love how delicious this squash turns out!
Alexandra
Delicious side dish – love the flavours.
Megan Ellam
Looks delicious!
Nora
Such a delicious recipe idea! Can’t wait to try it out!
Kristina
This was a great alternative to mashed potatoes.
Freya
Such a great change from the usual mashed potatoes side dish!
Amy
I love acorn squash! So sweet and it’s an easy side to make.
Geetanjali Tung
Sounds healthy and delicious! So easy as well. I am not sure if I can find arcon squash in India. Can I use butternut squash instead?
Debra Klein
Yes…you can use any winter squash. I’ve done this with butternut many times….and you’ll love not having to peel it!
Linda
Love the idea of having this acorn squash as a side dish. The color is so vibrant and the taste is so flavorful
Debra Klein
Yes to all….vibrant, delish….it’s really a beautiful side.
Jennifer Silver
This was just lovely. Used as an accompaniment to meatloaf. Pure comfort! We kept the spice amounts the same but only used one acorn squash because we loved the cozy heat.
Debra Klein
Sounds perfect.
Cassandra Deweese
Do you roast them skin side up (flat, cut side down)?
Debra Klein
Cut side up…as it is shown in the photos.
Catherine
Great recipe I just messed it up and it was terrible so still 5 stars but don’t make my mistake: use old garlic bulbs, and way too much salt 😆
Debra Klein
Oh no….sorry that happened to you Catherine….try again, you’ll love it.