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Mashed Acorn Squash Recipe
A simple and flavorful roasted acorn squash mash with a hint of coconut oil or butter and real salt.
Prep Time
5
minutes
mins
Cook Time
45
minutes
mins
Total Time
50
minutes
mins
Course:
Side
Servings:
4
-6
Calories:
183
kcal
Author:
Katie Wells
Ingredients
2
medium
acorn squash
¼
cup
butter
(or coconut oil)
2
tsp
salt
spices to taste
(such as cinnamon, nutmeg, and garlic, optional)
Instructions
Preheat oven to 400°F.
Slice squash in half and scoop out seeds.
Place face down in a large baking dish and add about ½ inch of water.
Bake for 30-45 minutes depending on size of the squash until the skin is easy to pierce with a fork and the flesh is soft.
Remove from oven and scoop out the flesh of the squash.
Place in bowl and add butter or coconut oil and salt.
Mash and stir to combine.
Serve as you would mashed potatoes or sweet potatoes and enjoy!
Notes
Squash freezes beautifully. It can be cubed and frozen raw or cooked, mashed, and frozen for an easy meal later.
Nutrition
Serving:
1
cup
|
Calories:
183
kcal
|
Carbohydrates:
29.9
g
|
Protein:
2.4
g
|
Fat:
8
g
|
Saturated Fat:
4.9
g
|
Cholesterol:
20
mg
|
Sodium:
838
mg
|
Fiber:
9
g