This white skinned squash, shaped like an elongated acorn squash produces a creamy flesh that fluffs up just like its namesake. It can be a great substitute for those avoiding starchy potatoes, or blend with the real deal for a lighter, super satisfying lower calorie alternative.
Here is a good website with a recipe suggested by member Joanne McAndrews, who says she prepared it adding Yukon gold potatoes it’s definitely newsletter worthy. There are also great photos on the site. Below is a recipe I’ve made up based on a tried and true method I’ve used on potatoes, and sunchokes, as well as mashed potato squash.