Mashed Acorn Squash

4.94 from 61 votes

Easy mashed acorn squash recipe that's savory, smooth and delicious. You'll love this easy healthy side dish perfect for a simple weeknight dinner or for a tasty Thanksgiving side dish.

Prep Time5

Cook Time45

Additional Time5

Total Time55

Course: Side Dish

Cuisine: American

Servings: Servings

Calories: 84kcal

Author: Debra Klein

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

OPTIONAL GARNISH: Sprinkle with thinly sliced scallions, fresh thyme, oregano, parsley or sage.

Meal Prep and Storage

Storage: 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.
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.
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.

Nutrition