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!
- 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
- 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.
- 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.
Keywords: acorn squash mash