Welcome to the kick off of Thanksgiving recipes over here at Megan B. Well! We love a carb in the Best-Haggerson household, and Thanksgiving is no exception. I love to load my plate with all of the different sides at Thanksgiving: a little bit of stuffing, a little bit of sweet potato casserole, a LOT of pie. But mashed potatoes have never been my jam.
Like mashed potatoes but…better.
Enter: mashed acorn squash! This sweet take on a classic recipe combines flavors of maple, cinnamon, and cloves with the sweetness of the squash for a side that’s basically dessert, but has the added bonus of being nutrient dense! Acorn squash is full of vitamins and minerals: vitamin A, B6, and C to be exact as well as calcium, fiber, and folate. For this recipe, you can sub out any sweeter seasonal squash you have around- butternut or delicata would work really well in this recipe, or even a simple sweet potato.
Belonging to our CSA has really forced me to experiment with different foods and flavors, which is making for a much more interesting holiday season when it comes to cooking and baking. I love it!
Want more Fall inspired recipes? Download my Holiday Recipe Ebook!
Mashed Acorn Squash
- Food Processor
- Baking Sheet
- 3 medium acorn squash
- 2 tbsp butter melted
- ¼ cup maple syrup
- ½ tsp cinnamon
- ¼ tsp cloves
- ¼ cup chopped nuts (optional)
- Cut the top and bottom ends off of the acorn squash. Cut them in half and dig out the seeds.
- Brush the inside with melted butter and roast, face down for 25-35 minutes depending on size. They are ready to remove from the oven when the inside feels soft when you press it.
- Once the squash is done, dig the insides out and add to the food processor with the maple syrup, cinnamon, and cloves.
- Process the ingredients until smooth- if you prefer a chunkier potato like texture, use the pulse option instead.
- Top each serving with chopped nuts and enjoy!