Mashed Acorn Squash

Name: Mashed Acorn Squash
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2 acorn squash (about 1.5 pounds each); 1 tablespoon extra virgin olive oil (or preferred oil); 1/4 teaspoon kosher salt; 1/8 teaspoon ground black pepper; 1 + 1/2 tablespoons unsalted butter, divided; 2 tablespoons fresh rosemary; 1 tablespoon coconut sugar

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This simple Mashed Acorn Squash recipe is an easy fall side dish that requires just a few basic ingredients. It’s deliciously savoury with a hint of sweet and perfect to serve for the holidays or everyday meals!

If you’re looking for an alternative to mashed potatoes or just want to change up your Thanksgiving side dishes, you’ll love this roasted acorn squash mash.

Acorn squash mash in a beige bowl and topped with savoury granola.

One of my favourite things about fall, besides pumpkin spice lattes, is all of the delicious ways to enjoy winter squash!

I normally gravitate towards butternut squash and love to use it to make these air fryer butternut squash home fries, this butternut squash quiche or this butternut squash bread with crumb topping.

And, of course, is it really fall without a roasted butternut squash soup to warm up with?!

So, to keep the cozy vibes going, I’m adding this mashed acorn squash to the fall menu! It’s easy to make with a few simple ingredients.

Roasting brings out the natural sweetness of the acorn squash and a little sprinkle of coconut sugar helps it caramelize around the edges.

You can serve it with extra butter and a sprinkle of savoury pecan granola for a little crunch and rustic presentation.

I’ve been enjoying this mashed squash for meal prep with honey garlic turkey meatballs, but it also pairs nicely with roasted chicken, turkey, beef or ham.

What is an acorn squash?

Acorn squash is a type of winter squash that’s harvested from early fall into winter. It has dark green skin (sometimes with a little orange) and orange or pale yellow flesh.

Acorn squashes are small in size, averaging between 1-3 pounds. They have a subtle sweet taste, and while their outer skin is thick, once roasted, it’s actually edible.

How to choose the best acorn squash

When buying acorn squash, look for ones that are dark green in colour and have a dull appearance. This is a sign of ripeness.

You’ll also want to choose ones that are heavy for their size, have a hard outer skin and no blemishes or soft spots.

An acorn squash can also have some orange and yellow colouring on its outer skin. Yellow colouring usually appears on the spot where the squash rested on the ground as it grew. A little orange throughout is okay too, but too much may indicate that the squash is over ripe.

Overhead view of ingredients to make mashed acorn squash arranged individually.

Details on the ingredients

Acorn squash – You’ll need two small acorn squash for this recipe. The ones I used were about 1 1/2 pounds each. You can also just use a single 3 pound squash if you prefer, but you will need to roast it for longer.

Oil – I like to use extra virgin olive oil to brush on the flesh before roasting, but you can use your preferred kind of oil. Brushing a little on the flesh will ensure it doesn’t dry out while roasting.

Salt and pepper – The squash halves are seasoned with just a little salt and pepper before roasting. Add more or less to suit your taste.

Butter – I used unsalted butter. If you only have salted, just reduce the amount of salt you add to the squash. You can also use a vegan butter if you need this recipe to be dairy-free or vegan.

Coconut sugar – To help create some caramelization around the edges, the squash halves are sprinkled with coconut sugar midway through roasting. If you don’t have coconut sugar, you can substitute brown sugar.

Rosemary – For the best flavour, a few sprigs of fresh rosemary works best (about 2 tablespoons), but you can use dried in a pinch. Just reduce the amount to two teaspoons as dried herbs are normally more potent than fresh.

How to cut an acorn squash

Since the outer skin is hard and thick, cutting an acorn squash can be a little tricky. But all you need is a sharp knife, a secure cutting surface and some arm strength!

Use a sharp knife, like a chef’s knife, and make sure the cutting surface is stable. (I usually place a damp cloth under my wooden cutting board to prevent it from slipping).

You’ll want to cut the acorn squash in half by starting at the stem on one side of the squash and cutting along one of the ridges until you reach the base. Continue cutting up the other side until you reach the stem again. (You won’t be able to cut through the stem). Use your hands to pull the squash halves apart.

The squash may be a little wobbly as you cut it. To secure it, you can always slice a little off the base and stem to create a flat surface and make the squash more stable while cutting.

How to make roasted mashed acorn squash

Preheat your oven to 400F and line a large baking sheet or roasting pan with parchment paper.

Use a spoon to scoop out the seeds and stringy pulp from the squash halves. (Save the seeds and roast them like these air fryer pumpkin seeds).

Brush the squash halves with oil and sprinkle on some salt and pepper.

Place the squash in the prepared pan cut side down and roast for 25 minutes.

Acorn squash halves arranged cut side down in a roasting pan.

Roasted squash halves in a roasting pan.

Remove from the oven and carefully flip the squash halves over. Add the butter and rosemary to each half and sprinkle on the coconut sugar. Return to the oven for another 20-25 minutes, or until the squash halves are fork tender.

Once the squash has cooled enough to handle, use a spoon to scoop the flesh out into a bowl. Add some melted butter and use a potato masher or fork to mash the squash.

Taste and add more salt, pepper or coconut sugar, if necessary.

Roasted squash flesh scooped out into a glass bowl.

Roasted squash being mashed in a glass bowl with a potato masher.

Frequently asked questions

Do you need to peel acorn squash before roasting?

No, you don’t need to peel acorn squash. The flesh easily scoops out of roasted squash so save yourself some time and leave it on.

How long do you need to roast acorn squash for a mash?

You want your squash to be fork tender for the best texture and easy mashing. If you’re using two small squash, it will take roughly 45-50 minutes for them to roast. If you’re using a larger squash, it will take a little longer. Just pierce the squash halves with a fork to test them. If you’re in doubt, just leave them in the oven for a few minutes longer.

Can you eat roasted acorn squash skin?

Yes, roasted acorn squash skin is edible. With that said, I would discard it for this recipe as it doesn’t add a great texture to the mashed squash.

How long will leftover mashed squash last? How do you reheat it?

Store leftover acorn squash mash in an airtight glass container in the fridge and it should last for 3-4 days. To reheat, just microwave for 60-90 seconds, or until warmed through.

Side view of mashed squash topped with granola in a bowl.

Key recipe tips

Let the squash cool enough to handle before trying to scoop out the flesh.
No need to use a food processor or mixer to mash the squash (unless you want a puree consistency). It’ll be quite soft after roasting so it should easily mash with a potato masher or fork.
If you like your mashed squash thicker, just leave out the 1/2 tablespoon of melted butter at the end.
Once mashed, taste and add more salt, pepper or coconut sugar, if necessary.

Recipe variations

Here are a few ways to change up this mashed squash recipe:

Roast 1-2 garlic gloves and mash them into the squash.
Stir a spoonful of unsweetened apple sauce into the mash for a subtle apple flavour.
Sprinkle a little ground cinnamon or nutmeg into the mash.
Serve with toasted chopped nuts or seeds.
Change up the herbs and use sage or thyme instead of rosemary.

Up close overhead view of acorn squash mash in a bowl with a spoon.

Other Thanksgiving side dishes

You can also check out this collection of air fryer side dishes!

If you make this recipe, I’d love to hear what you think in the comments below!

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