Creamy Mashed Potato Squash
This delicious and creamy squash has a flavor in between russet and sweet potatoes. It’s super easy to make this into a high fiber side dish reminiscent of mashed potatoes.
INGREDIENTS
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Mashed potato squash
Garlic, roasted
Butter
Other Ingredients
Chicken broth, milk, sour cream, or water
Salt and pepper

METHOD
Cook squash in the instant pot on a trivet with a cup of water for 10 minutes. Let cool and slice open. Scoop out seeds and then scoop the flesh from the rind. or slice in half, scoop out seeds, coat in a bit of olive oil, and roast cut side down in the oven at 375 degrees for 45 minutes. Let cool slightly and scoop out the flesh.Once you have all the flesh removed, you can add roasted garlic, chicken broth or milk, butter and sour cream. Season with salt and pepper.