Squash and potato mash

    1 hour

    This recipe combines acorn squash and potatoes for a golden mash that boasts a nutty sweetness.

    3 people made this

    Serves: 6 

    • 1 acorn squash, halved and seeded
    • 5 potatoes, peeled and diced
    • 30g butter
    • 1 tablespoon Dijon mustard
    • 1/2 teaspoon dried dill
    • salt and black pepper to taste
    • 120ml milk, or as needed

    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Place the halved acorn squash cut-side down in a glass baking dish; add water to go up the sides of the squash by about 1cm.
    2. Bake in the preheated oven until soft and tender, about 30 minutes. Remove squash from oven; scoop out flesh.
    3. Place potatoes in a saucepan with enough water to cover; bring to the boil. Reduce heat and simmer, covered, until soft and tender, about 20 minutes. Drain potatoes.
    4. 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 note

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

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    Reviews & ratings
    Average global rating:

    Reviews in English (4)


    Delicious! No need to change a thing. Creamy, tasty goodness! Thank you for the recipe.  -  20 Jan 2016  (Review from Allrecipes US | Canada)


    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!  -  25 Dec 2017  (Review from Allrecipes US | Canada)


    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!  -  29 Oct 2017  (Review from Allrecipes US | Canada)