Acorn Squash Mashed "Potatoes"
Easy, gluten-free healthy Acorn Squash Mashed "Potato" recipe can fool almost anyone! It is so easy to make and the best, low-glycemic substitute for the beloved traditional, mashed potatoes.
Servings: 2 people
Preheat the oven to 425°F.
Slice squash in half and scoop out seeds and discard (or roast for a tasty snack!).
Place the squash on a baking pan and bake for 30-45 minutes (depending on the size of the squash) until the skin is easy to pierce with a fork and the flesh is soft.
Remove from the oven and let cool for several minutes. Scoop out the flesh of the squash, being careful not to burn your hands.
Place the cooked squash in pot over medium-low heat and add butter and yogurt. Stir to combine. Let cook for 3-5 minutes to allow some of the moisture to evaporate.
While the squash is cooking, heat a BurgerFit burger.
Add the garlic clove to the acorn squash mixture and use an immersion blender to blend and whip the acorn squash into a mashed potato consistency.
Stir the Stone Ground Koops' Mustard into the mashed acorn squash and add the BurgerFit Smoked Salt & Pepper blend to taste.
Serve as you would mashed potatoes with a BurgerFit burger on the side!
If you do not have an immersion blender, you can use a blender, food processor, or even a mixer. If using a mixer, finely chop garlic before adding.
Plain yogurt can be replaced with sour cream.
Add herbs like thyme, oregano, rosemary, and parsley for additional flavor.
Add chopped walnuts or pecans over the top for an added crunch!
Make it dairy-free, paleo, and Whole30 by replacing the butter and yogurt with a compliant cooking fat such as coconut oil, avocado oil, olive oil, and replacing the yogurt for a dairy-free version.
Calories: 152kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 67mg | Potassium: 779mg | Fiber: 3g | Sugar: 1g | Vitamin A: 968IU | Vitamin C: 24mg | Calcium: 95mg | Iron: 2mg