A modest ratio of mashed potatoes and the soft, creamy acorn squash from autumn’s bounty is combined to give a classic dish a seasonal twist.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 acorn squash, halved and seeded
- water as needed
- 5 large white potatoes, diced
- 2 tablespoons butter
- 1 tablespoon Dijon mustard
- ½ teaspoon dried dill weed
- salt and ground black pepper to taste
- ½ cup milk, or as needed
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Place the halved acorn squash cut-side down in a glass baking dish; add 1/2-inch water.
- Bake in the preheated oven until soft and tender, about 30 minutes. Remove squash from oven; scoop out flesh.
- Place potatoes in a saucepan with enough water to cover; bring to a boil. Reduce heat and simmer, covered, until soft and tender, about 20 minutes. Drain potatoes.
- Mash potatoes partially in a large bowl; stir in squash flesh, butter, mustard, dill, salt, and pepper. Add milk gradually, mashing to desired consistency.
- You can peel potatoes or leave skin on, as desired.
- Substitute stone-ground mustard for the Dijon mustard, if desired.
- Margarine can be used in place of butter.
Nutrition Facts
| Calories | 210 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 5 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 138 mg |
| Sugars | 4 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Kids liked it! Easy but prep time is longer.
I made this new twist on boring mashed potatoes for our Thanksgiving. Everyone seemed to enjoy. And I LOVED it!!! So creamy and flavorful with extra nutrition from the acorn squash, the kids didn’t even know lol. I will definitely be making this dish again and again, throughout the whole year. Only change I did, was added more potatoes than suggested and I used golden potatoes not white. Super yummy!!!!!!
Seems I only review things when I love them – and we all loved this! Made exactly to recipe. Found the squash to be just under 1/2 the mix – recipe was very light and fluffy and flavourful. Was thinking I may decrease the mustard slightly and increase the dill – but it’s ALL gone. Also of note, light in the stomach rather than a heavy potato starch. This is my new favourite use of acorn squash. Thank you!
This was a fun, autumn spin on a traditional classic. I didn’t alter the recipe at all and I’m happy with the end result. Super delicious!
This is very good! I used less potatoes because it was only me eating it, but the flavor was great. A wonderful fall dish and I may do them next year for thanksgiving!
Delicious! No need to change a thing. Creamy, tasty goodness! Thank you for the recipe.