Our squash mash recipe makes a sweet but lower calorie alternative to potato mash. The main difference with squash mash is that there is no need to add milk or cream, as the flesh of squash is naturally moist.
Squash mash cooks faster than potato mash, and when the cooked squash is soft to the fork, simply add butter, salt, and pepper to taste, then mash and serve.
Ingredients – Squash Mash Recipe
- 800g – 1kg of squash
- Knob of butter (approx. 20g)
- Salt and pepper to taste
Preparation and cooking time is approximately 30 minutes. Feeds 4-6 people as a side dish.
Squash Mash Recipe
See our step by step video, or if you prefer, read the instructions below.
Squash mash is very simple to make. The main difference with squash mash is that there is no need to add milk or cream, as the flesh of squash is naturally moist. Squash mash cooks faster than potato mash, and when the squash is soft to the fork, simply add butter, salt, and pepper to taste, then mash and serve.
Preparing squash is perhaps the trickiest part, as the outer skin can become hard if stored in warm conditions. We find the easiest way to prepare squash is to cut it into segments like cake, and then remove the skin using a strong sharp knife (the skin is too hard and thick for many peelers).
Once the seeds and pips are removed, cut the squash into even sized chunks, similar to potato mash. Add to a pan of cold water, bring to the boil, and simmer for approximately 5 to 7 minutes. Keep a close eye on the squash during cooking. It is ready when soft to the fork, but do not leave it unattended, as if it cooks too long it can become too mushy.
To make squash mash, simply drain the water, add the butter, salt and pepper, and mash to a smooth consistency. Adjust the flavourings to taste. Squash mash tastes similar to potato mash, except sweeter and slightly more moist, and can be used the same way to accompany other foods.
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