Roasted Mashed Potato Squash

INGREDIENTS: For Roasting

• 4 small mashed potato squash, about one pound each

• olive oil

• salt and black pepper

  
  

For mashing

• ⅓ cup milk, more as needed

• 2 tablespoons butter

  
  

INSTRUCTIONS: We are giving everyone ONE in their CSA so please adjust as necessary or just add the other squash together too.

1. Preheat oven to 375° F.

2. Place squash on a cutting board. Using a chef's knife, cut off about a ¼-inch off the root and stem end. Keep your fingers away from the blade. Stand the squash up on one of those ends and cut in half, from top to bottom.

3. Using a spoon or ice cream scoop, remove the seeds.

4. Brush olive oil on the cut-side of the squash and season with salt and pepper. Place the squash, cut-side down, on parchment-lined baking sheet.

5. Roast until tender, about 45 minutes. The squash should be tender and soft when pierced with a fork.

6. Eat right away or mash. To mash, scoop the squash from the shell and place in a medium mixing bowl. Add the milk and butter. Mash with a potato masher or handheld mixer until soft. If needed, add additional milk until creamy. Season with salt and pepper to taste.

Credit to: How to Cook Mashed Potato Squash - Cook Fast, Eat Well (cookfasteatwell.com)