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.

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

Description

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!

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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Instructions

Preheat oven to 400F and line a large baking sheet or roasting pan with parchment paper.
Cut the squashes in half and scoop out the seeds. (See tips above on cutting a squash).
Brush the squash halves with the oil and sprinkle on the salt and pepper.
Place the squash halves on the prepared pan cut side down and roast for 25 minutes.
Remove from the oven and carefully flip the squash halves over.
Take 1 tablespoon of butter and divide it into each of the 4 squash halves. Add the rosemary and sprinkle on the coconut sugar.
Return to the oven for another 20-25 minutes, or until the squash halves are fork tender.
Remove from the oven and let cool enough to handle. Use a spoon to scoop the flesh out into a bowl.
Melt the remaining 1/2 tablespoon of butter and add it to the squash. Use a potato masher or fork to mash the squash.
Taste and season with additional salt, pepper or coconut sugar, if necessary.

Notes

If you don’t have coconut sugar, you can substitute brown sugar.
If substituting dried rosemary for fresh, reduce the amount to 2 teaspoons.
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, leave out the 1/2 tablespoon of melted butter at the end.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.