Roasted Winter Squash Mash

October 23, 2016


Preheat oven to 350°.

Cut the squash in half top to bottom and scoop out the seeds. Carve the flesh of the squash in a cross pattern (don’t pierce the skin). Drizzle olive oil in the middle of each half and sprinkle with a pinch of salt and spices. Roast until fork-tender (30–45 minutes).

Scoop out the flesh in chunks, transfer to a bowl and mash. Taste and add more salt and spice to taste.

Note: Use any pumpkin or squash: Make different batches using different squash! Use this mash as is (whip in some butter) or add stock for soup. Or use it to for pizza, bruschetta, flatbreads, fritters, hummus or even breakfast.

Tip: If you don’t want the skins in your mash, scrape them off and save them for stock (they freeze well).


  • 4 pounds whole winter squash
  • 1 tablespoon olive oil
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon smoked paprika
  • 1 teaspoon coarse salt (or to taste)
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