The bounty of Autumn--soft and creamy acorn squash--is mixed in subtle ratio with mashed potatoes for a seasonal kick on an old favorite!

LenoreRockchild
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Place the halved acorn squash cut-side down in a glass baking dish; add 1/2-inch water.

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  • Bake in the preheated oven until soft and tender, about 30 minutes. Remove squash from oven; scoop out flesh.

  • Place potatoes in a saucepan with enough water to cover; bring to a boil. Reduce heat and simmer, covered, until soft and tender, about 20 minutes. Drain potatoes.

  • Mash potatoes partially in a large bowl; stir in squash flesh, butter, mustard, dill, salt, and pepper. Add milk gradually, mashing to desired consistency.

Cook's Notes:

You can peel potatoes or leave skin on, as desired.

Substitute stone-ground mustard for the Dijon mustard, if desired.

Margarine can be used in place of butter.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

210 calories; 4.5 g total fat; 12 mg cholesterol; 138 mg sodium. 39.6 g carbohydrates; 4.8 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/20/2016
Delicious! No need to change a thing. Creamy tasty goodness! Thank you for the recipe. Read More
(4)
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/20/2016
Delicious! No need to change a thing. Creamy tasty goodness! Thank you for the recipe. Read More
(4)
Rating: 5 stars
01/20/2016
Delicious! No need to change a thing. Creamy tasty goodness! Thank you for the recipe. Read More
(4)
Rating: 4 stars
12/01/2016
This is very good! I used less potatoes because it was only me eating it but the flavor was great. A wonderful fall dish and I may do them next year for thanksgiving! Read More
(1)
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Rating: 5 stars
12/03/2019
I made this new twist on boring mashed potatoes for our Thanksgiving. Everyone seemed to enjoy. And I LOVED it!!! So creamy and flavorful with extra nutrition from the acorn squash the kids didn t even know lol. I will definitely be making this dish again and again throughout the whole year. Only change I did was added more potatoes than suggested and I used golden potatoes not white. Super yummy!!!!!! Read More
(1)
Rating: 5 stars
12/26/2017
Seems I only review things when I love them - and we all loved this! Made exactly to recipe. Found the squash to be just under 1/2 the mix - recipe was very light and fluffy and flavourful. Was thinking I may decrease the mustard slightly and increase the dill - but it's ALL gone. Also of note light in the stomach rather than a heavy potato starch. This is my new favourite use of acorn squash. Thank you! Read More
Rating: 5 stars
10/30/2017
This was a fun autumn spin on a traditional classic. I didn t alter the recipe at all and I m happy with the end result. Super delicious! Read More
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