Acorn squash makes a sweet substitute for potatoes in this easy mash. Use a serrated grapefruit spoon to get all the seeds and stringy fibers out of the inside of the squash. Source: EatingWell Magazine, March/April 2007

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Coat a 9-by-13-inch baking pan with cooking spray.

  • Place squash halves cut-side down in the prepared pan. Bake until soft, about 50 minutes. Let cool for 10 minutes.

  • Scrape the soft squash flesh into a medium bowl. Stir in syrup, butter, cinnamon and salt with a fork, mashing the squash until somewhat smooth.

Nutrition Facts

156 calories; 2.2 g total fat; 1.3 g saturated fat; 5 mg cholesterol; 300 mg sodium. 792 mg potassium; 36.1 g carbohydrates; 3.4 g fiber; 17 g sugar; 1.8 g protein; 851 IU vitamin a iu; 24 mg vitamin c; 37 mcg folate; 96 mg calcium; 2 mg iron; 73 mg magnesium; 12 g added sugar;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
Tasty and SImple Made this as a side dish. Squash takes a while to roast and scooping the squash out takes some time but the results are pretty tasty. On the sweet side sometimes stringy if your squash is stringy. Pros: Few ingredients Cons: Roasting squash takes almost an hour Read More
Rating: 5 stars
Yummy! My son has a milk and milk intolerance so I substituted soy-free Earth Balance for the butter. It turned out great. The cinnamon adds a really nice touch and the tip regarding using the grapefruit spoon was very helpful. Read More