Mashed potato squash was a new garden treasure to grow last summer. There is very little information about it online, and very little information if it freezes well.
We do not have a root cellar, so as of now, freezing our roasted squash is are best option at preserving it for the winter months.
I roasted the last of our mashed potato squash, and allowed it to cool. I scooped out the flesh and froze it. I know it will thaw somewhat watery, as it is that way after roasting it.
The plan will be to mix it with pureed squash, add it to tomato sauce, or other dishes. I am not sure if it will not be solid enough to enjoy on it's own, after thawing.
I'll update as we thaw and use it in our meals. I purposely waited to roast them, thinking it would help heat up this house.
Mashed Potato Squash ~ Roasting and Freezing Trial #1 © January 2025 by Kristina at Pioneer Woman at Heart
7 comments:
I have never heard of this squash. I will research it more.
I've never heard of mashed potato squash before. I'm curious as to the taste. It does look like mashed potates.
Blessings,
Betsy
Carol and Betsy, we grew it last year for the first time. It tastes better than real mashed potatoes when seasoned with salt, pepper and butter. We love it.
Yum. Looks good.
www.rsrue.blogspot.com
R's Rue, they are very good.
Looks good and if it is like spaghetti squash which I love it freezes and gets a bit watery but I just pour that off after it is reheated:)
Far Side of Fifty, yes, the squash contains water, so it is thinner in consistency compared to real mashed potatoes. I don't even have to puree it in a food processor either. Just roast and scoop.
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