'Mashed Potato' squash
There are so many different varieties of squash and pumpkin in the shops right now. Including this 'Mashed Potato' squash that is buttery and creamy and is so delicious when cooked with garlic, and can be mashed and eaten 'sort of' like mash. Top right in picture.
I first tried cutting the whole thing just in half and roasting it in the oven, then I mashed the lot up afterwards but it was quite watery and bland. So this time I fried some garlic first in a pan, then added the chopped squash with just a little water and seasoned well. It tasted good!
I ate it with roasted tomatoes with rosemary and garlic, and some other varieties of roasted squash, such as the Okaido squash (the deep orange pictured) which is nutty and more robust, which I'll provide the simple recipe for separately. Enjoy!
'Mashed Potato' squash
There are so many different varieties of squash and pumpkin in the shops right now. Including this 'Mashed Potato' squash that is buttery and creamy and is so delicious when cooked with garlic, and can be mashed and eaten 'sort of' like mash. Top right in picture.
I first tried cutting the whole thing just in half and roasting it in the oven, then I mashed the lot up afterwards but it was quite watery and bland. So this time I fried some garlic first in a pan, then added the chopped squash with just a little water and seasoned well. It tasted good!
I ate it with roasted tomatoes with rosemary and garlic, and some other varieties of roasted squash, such as the Okaido squash (the deep orange pictured) which is nutty and more robust, which I'll provide the simple recipe for separately. Enjoy!
Abrir en la App de CookpadPaso a paso
- 1
Go to your local market or shop to find a 'mashed Potato' squash. They look as the photo.
- 2
Cut in half. Top right in picture.
Scoop out the seeds (save them if you like), then peel the squash.
- 3
Chop the peeled squash into smallish cubes.
- 4
Heat a little olive oil in a pan, add the garlic and fry gently for a minute or so.
- 5
Add the squash, mix well and season.
- 6
Add a good splash of water (approx 150ml) and cook with the lid on ajar.
- 7
Cook until the squash is tender (about 10-15mins), top up with a splash more water if it dries up completely but don't add too much as the squash is already fairly watery. Ideally, the water will have evaporated by the time the squash is cooked.
- 8
Mash with a potato masher until smooth. You can add a little olive oil or butter if you like. Season to taste.
- 9
Serve as you would mash. I ate this with other varieties of squash (Okaido and Crown Prince) that i also roasted along with tomatoes, garlic and rosemary. An end-of-summer seasonal feast.
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