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Mashed acorn squash in a bowl on a pink cloth with savoury granola on top.
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Mashed Acorn Squash

This simple Mashed Acorn Squash recipe is an easy fall side dish that requires just a few basic ingredients. It's deliciously savory with a hint of sweet and perfect to serve for the holidays or everyday meals!
Course Side Dish
Cuisine American, Canadian
Keyword acorn squash, mashed, thanksgiving
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings
Calories 168kcal
Author Leanne

Ingredients

  • 2 acorn squash about 1.5 pounds each
  • 1 tablespoon extra virgin olive oil (or preferred oil)
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • 1 ½ tablespoons unsalted butter divided
  • 2 tablespoons fresh rosemary chopped
  • 1 tablespoon coconut sugar

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 ½ 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

  1. If you don't have coconut sugar, you can substitute brown sugar.
  2. If substituting dried rosemary for fresh, reduce the amount to 2 teaspoons.
  3. 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.
  4. If you like your mashed squash thicker, leave out the ½ tablespoon of melted butter at the end.

Nutrition

Calories: 168kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 161mg | Potassium: 757mg | Fiber: 3g | Sugar: 2g | Vitamin A: 954IU | Vitamin C: 24mg | Calcium: 76mg | Iron: 2mg