Acorn Squash Mashed Potatoes
Give a fall-inspired twist to an old favorite with Acorn Squash Mashed Potatoes. Nutty acorn squash and buttery Yukon gold potatoes are mashed to creamy perfection. The result is a festive, flavorful side dish everyone will love.
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Acorn Squash Mashed Potatoes
I can hear what you might be thinking in your head already. “Ew, I don’t want something that tastes like an acorn in my mashed potatoes.” Well, I’m here to promise you that nothing in this recipe will taste anything like what you see all your neighborhood squirrels running around with.
Acorn squash mashed potatoes are the healthy yet still delectable comfort food you’ll crave this holiday season. Just think of all the extra dessert you can eat if you save calories during the main meal? The best part is that this healthier alternative tastes even better than your plain old mashed potatoes!
How is that even possible?! With the help of a little dijon mustard and dill weed, I present to you your new favorite side dish. Buttery notes and an impeccable creamy texture make for a mashed potato you’ll dream about.
What is Acorn Squash?
Acorn squash also referred to as pepper squash is a winter squash that is dark green on the outside, with a yellow-orange flesh inside. As you might infer from the name, its shape resembles an acorn with a prickly stem. Don’t plan to buy this squash too far in advance because it’s one of the most perishable winter squashes, lasting only a few weeks in storage.
Taste: Acorn squash offers a very mild taste, almost bland, that is great when combined with other flavors – both sweet and savory. It’s slightly buttery and sweet taste is similar to the pumpkin but a bit more sugary. The flavors aren’t as complex as a pumpkin which is why this squash is best when added into recipes with other ingredients as opposed to eating it on its own.
Health Benefits: Acorn Squash has a number of great health benefits that will make you want to include it in all of your meals. It has been known to help boost immunity, aid in digestion, and strengthen your bones. So, if you’re looking for a little health boost in your life, acorn squash is the way to go.
How To Make Acorn Squash Mashed Potatoes
(full printable recipe at end of post)
If you’re anything like me, then when it comes time to make dinner it is very tempting to grab a bag of instant mashed potatoes. *gasp*
I know the secret is out, even someone who makes homemade meals for a living gravitates to convenience meals every once in a while. We’re all guilty of it, and it’s okay! While I’ll never completely cut instant out of my life, I love that I have this super simple mashed potato recipe to rely on!
All you have to do is place potatoes and squash flesh in a large bowl and mash. Mix the potatoes and squash with the butter, mustard and dill weed. Add milk gradually, mashing to desired consistency and season to taste.
What Kind Of Potatoes Should I Use?
In most potato recipes it’s okay to use whatever potatoes you prefer, but for this recipe, I highly suggest using Yukon Gold potatoes. They have a slight buttery flavor making them the perfect mashed potato companion.
When it comes to mashing potatoes you want something with a decent starch content, for a creamy end result. Low starch potatoes will result in a rubbery consistency in the end, and no one wants potatoes that taste like an old shoe, right?
That’s why I love to stick with Yukon Gold potatoes, they are a mid-range starch potato that will give you that amazing in between consistency that’s not too creamy, or too stiff.
Tips For The Most Flavorful Mashed Potatoes
Prep the squash and potatoes: If you really want to make this recipe go by in a flash, then prep your ingredients ahead of time! I like to peel and chop my potatoes and remove the seeds from the squash in the morning or the night before so it’s one less step to do when I get home.
Use a potato masher: If you don’t read anything else in this post please read this. DO NOT use a blender or a food processor to mash your potatoes. It will not go well, and no one will eat the dish you spent valuable time making.
Add milk gradually: This is where you really get to use your own discretion for the recipe. The amount of milk you add will determine how thin or thick the mixture is.
Add the milk slowly until you reach the desired consistency. Remember that it’s better to err on the side of too little than too much. You can always add more milk, but you can’t take the milk out.
More Amazing Side Dishes To Fill Your Dinner Table
Garlic Butter Buns Simple and delicious! They come together in no time thanks to canned biscuits. It doesn’t get any easier than that!
Best Ever Broccoli Salad Packed full of broccoli, bacon, grapes, almonds and more – every bite is delicious! The perfect addition to any holiday party, or potluck!
Wild Rice Stuffing With Cranberries, Bacon, and Pecans Dried cranberries add a touch of sweetness to the nutty taste of this Wild Rice Stuffing, perfect for any holiday table.
Classic Green Bean Casserole This Classic Green Bean Casserole recipe should ALWAYS be on your holiday table. If there’s one Thanksgiving recipe not to skip, it’s this one!
Roasted Sweet Potatoes With Cinnamon Pecan Crunch This cinnamon infused sweet potato recipe with a pecan-pie-inspired topping highlights all the wonderful flavors of the holiday season!
Cheesy Zucchini Gratin a great side dish for all of those upcoming holiday and potluck parties! It’s full of fresh zucchini and sweet onions nestled a cheesy sauce that compliments just about anything you serve it with.
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These Acorn Squash Mashed Potatoes Will Change Your Life!
I seriously never thought I need acorn squash anywhere near my mashed potatoes until I tried this recipe. You’ll be saying so long to all of those bland and boring mashed potato recipes from here on out. Time to grab your masher and get to cooking, I can’t wait to hear how much you love them!
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- 1 acorn squash, halved and seeded
- 5 Yukon gold potatoes peeled and quartered
- 2 tablespoons butter
- 2 tablespoons Dijon mustard
- 1 teaspoon dill weed
- salt and ground black pepper to your taste
- 1/2 cup milk
- Heat oven to 400° F. Place the halved acorn squash cut-side down on a baking sheet lined with foil.
- Roast squash in oven 25-30 minutes or until soft and tender. Remove squash from oven and scoop out the flesh.
- Place potatoes in a large pot and with cold heavily salted water and bring to boil over high heat. Once boiling cook the potatoes 15-20 minutes until completely tender. Drain potatoes completely and return to pot over low heat for a few minutes stirring occasionally to dry out the potatoes slightly.
- Place potatoes and squash flesh in a large bowl and mash with hand masher or a hand mixer on medium speed. Using a large spatula mix the potatoes and squash with the butter, mustard and dill weed until smooth. Add milk gradually, mashing to desired consistency. Season to taste with salt and pepper. If the mix is too thick and you’d like it smoother, add more milk a couple tablespoons at a time until you get the texture you prefer.