• Skip to main content
  • Skip to primary sidebar
It's a Veg World After All®
  • Subscribe
  • Cookbook
  • Recipes
    • By Type
    • By Vegetable
  • Tips
  • About
    • Privacy and Terms
    • Services
      • Twin Cities Cooking Classes
      • Writing & Recipes
    • Contact
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
  • Recipes
  • By Veggie
  • Prep Tips
  • Menus
  • Subscribe
  • About
  • Books
  • Work with Lizzie
  • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Veggie
    • Prep Tips
    • Menus
    • Subscribe
    • About
    • Books
    • Work with Lizzie
    • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Thanksgiving

    Mashed Acorn Squash with Maple and Rosemary

    Published: Oct 20, 2022 / Modified: Oct 23, 2022 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 2 Comments

    Jump to Recipe Print
    whipped acorn squash in a bowl under text box with recipe title
    mashed acorn squash topped with rosemary in a bowl on a counter
    acorn squash and garlic roasting on a sheet pan and acorn squash mash separated by text box

    This healthy mashed acorn squash is made with roasted squash, spiked with maple syrup, and seasoned with roasted garlic, rosemary, cinnamon, and ginger. It’s truly one of the BEST acorn squash Thanksgiving side dishes that’s also fit for weeknight dinners, dinner parties, and everything in between. This whipped squash recipe is vegetarian and can easily be made vegan.

    mashed acorn squash topped with rosemary in a bowl on a counter

    Say hello to your new favorite Thanksgiving vegetable recipe. I know it’s only October, but I already went there. I just couldn’t resist posting this acorn squash recipe sooner rather than later. That’s because it’s a perfect side dish for any fall dinner, not just the holidays!

    Although I love mashed potatoes, especially my Mashed Purple Potatoes and Instant Pot Mashed Red Potatoes, I like to mix it up sometimes and swap in a different vegetable. Mashed winter squash recipes are very popular in the fall, and I realized I hadn’t shared one with all of you!

    So, that’s how this mashed acorn squash came to be. It’s got a similar texture to mashed potatoes but has a vibrant yellow-orange color. Instead of just savory seasonings (although there are some of those, too – hello, rosemary and roasted garlic), I added some things to complement the natural sweetness of squash.

    In every bite of whipped squash, you’ll taste hints of maple syrup, cinnamon, and ginger. Plus, half and half and melted butter dial up the creaminess and round out the whole thing. It’s heavenly. Truly.

    Jump to:
    • Ingredients and Substitutions
    • Equipment
    • Instructions
    • Storage and Reheating
    • Serving Ideas
    • FAQs
    • 📖 Recipe
    • 💬 Comments
    two acorn squash, rosemary sprigs, cream, garlic cloves, maple syrup, spices, and butter on a counter

    Ingredients and Substitutions

    • Acorn squash: The star of the show! If you don’t have any and need an acorn squash substitute, try butternut or carnival squash.
    • Garlic: You’ll roast about six cloves with their skin at the same time as the squash. You can even add more — like an entire head of roasted garlic — if you’re feeling it. (See my cookbook for how to roast whole garlic heads). Not a garlic fan? Just omit it if you want.
    • Rosemary: The piney flavor of this herb pairs really well with creamy mashed acorn squash. You can also substitute sage or thyme.
    • Maple syrup: Use pure maple syrup, not pancake syrup. Brown sugar would be a good substitute if you don’t have syrup.
    • Ground cinnamon and ginger: YUM. You can use a teaspoon of pumpkin pie spice in place of these seasonings if desired.
    • Butter and half and half: If you want to make a vegan squash mash, use full-fat, unsweetened coconut milk in place of these ingredients.

    Equipment

    You can use a few different tools to make mashed vegetables. Each one will yield a slightly different texture, however. I prefer to use a hand mixer, but a handheld potato masher or a food processor also get the job done.

    Instructions

    The full recipe card, which includes ingredient quantities and step-by-step instructions, is at the bottom of the post. Here’s a preview of how to make mashed acorn squash with process shots to guide you.

    acorn squash cut in half on a cutting board with spoon scooping out seeds

    Slice the acorn squash in half lengthwise. Scoop out and discard the seeds.

    acorn squash halves and garlic cloves roasting on a lined sheet pan

    Brush the flesh with olive oil and place cut side down on a lined baking sheet. Place six cloves of garlic (with their skin) in the center of the sheet. Roast until the squash is fork-tender, about 45 minutes.

    ingredients for acorn squash mash in a mixing bowl before being blended

    When the squash and garlic are finished roasting, spoon the squash flesh into a mixing bowl and squeeze the garlic out of its skin. Add the rest of the ingredients.

    mashed acorn squash blended in a bowl with a hand mixer

    Use a hand mixer, potato masher, or food processor to blend the mash until smooth or your desired consistency.

    Storage and Reheating

    Mashed acorn squash is best when served right away, but it also keeps well. Store in an airtight container in the refrigerator for up to five days.

    Reheat individual portions of mashed squash in the microwave for one to two minutes until heated through. If you are reheating more than one serving, transfer the squash to a Dutch oven or large saucepan. Warm over medium-low heat for a few minutes, stirring frequently to prevent scorching. You can add a splash of cream for some moisture, too.

    Serving Ideas

    Serve mashed acorn squash as a side dish for Thanksgiving or Christmas. It pairs well with turkey, chicken, pot roast, pork chops, pork tenderloin, and Spinach Feta Salmon Burgers. You can also serve it with Crispy Panko Tofu or lentils for a vegetarian option.

    mashed acorn squash topped with rosemary in a serving bowl on a counter

    FAQs

    How do you soften acorn squash?

    If your acorn squash is difficult to cut, you can soften it in the microwave before cutting. Use a paring knife to make a few slits in the skin. This allows steam to escape. Place the squash on a microwave-safe plate, and cook on high for two to three minutes.

    How do you thicken mashed squash?

    Squash has a higher water content than potatoes, so mashed squash can be slightly more watery than mashed potatoes. If your mashed acorn squash is too watery, spoon it into a fine mesh sieve and push it down with a spoon to drain off excess liquid. If you heat it in an open saucepan or pot, that will also get rid of some moisture. Finally, go easy on the added liquid. Start with ¼ cup half and half and add more as needed.

    Do you peel the skin of acorn squash?

    You usually do not need to peel acorn squash, but you shouldn’t use the skin in mashed squash. Instead, scoop the cooked flesh out of the skin and just use that. For other recipes, you may or may not need to remove the skin depending on what the recipe recommends and what you prefer. Acorn squash skin is edible and becomes very soft when cooked.

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    📖 Recipe

    mashed acorn squash topped with rosemary in a bowl on a counter

    Mashed Acorn Squash with Maple and Rosemary

    This creamy, decadent mashed squash is sweetened with a touch of maple syrup and seasoned with rosemary, cinnamon, and ginger. It's a perfect vegetable side dish for Thanksgiving!
    5 from 2 votes
    Print Pin Rate Save Saved!
    Prep Time: 15 minutes mins
    Cook Time: 45 minutes mins
    Total Time: 1 hour hr
    Servings: 6 cups
    Calories: 139kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients 

    • 2 acorn squash - sliced in half lengthwise and deseeded
    • 1 tablespoon extra virgin olive oil
    • 6 cloves garlic - in their skins
    • ¼ cup half and half - use up to ½ cup as needed
    • 2 tablespoons butter
    • 1 tablespoon maple syrup
    • 1 tablespoon chopped fresh rosemary
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground ginger
    • ½ teaspoon kosher salt
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
    • Brush the flesh of the acorn squash halves with olive oil. Place them cut side down on the baking sheet. In the center of the sheet, add the garlic cloves in their skin (keeping the skin on prevents burning). Roast until the squash is tender and easily pierced with a fork, about 40 to 45 minutes.
    • Just before the squash and garlic are finished roasting, warm the half and half and butter over low heat in a saucepan until the butter is melted. Be careful not to let it come to a boil to prevent scorching. Remove from heat and set aside. Gather the other ingredients.
    • Scoop the cooked squash flesh into a large mixing bowl (hold it with oven mitts or a dish towel to prevent burning your hands!). Squeeze the roasted garlic cloves from their skins into the bowl. Pour in the warmed half and half and butter, then add the maple syrup, rosemary, cinnamon, ginger, and salt.
    • Using an electric hand mixer or potato masher, blend or mash the squash until smooth. Taste and adjust the seasonings and/or add more half and half if needed to achieve your desired consistency.
    • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

    Notes

    • To make vegan, substitute coconut milk for the half and half and omit the butter.
    • You can also use butternut or carnival squash in this recipe.
    • Other seasoning ideas: sage, thyme, pumpkin pie spice in addition to or in place of what’s already used.
    • Store in an airtight container in the refrigerator for up to a week. Reheat individual portions in the microwave for 1 to 2 minutes. Reheat larger portions in a Dutch oven or saucepan over medium-low heat, stirring frequently and adding more half and half as needed to prevent scorching.

    Nutrition

    Serving: 1cup | Calories: 139kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 14mg | Sodium: 235mg | Potassium: 537mg | Fiber: 2g | Sugar: 2g | Vitamin A: 690IU | Vitamin C: 17mg | Calcium: 71mg | Iron: 1mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Enjoy this creamy, dreamy acorn squash! – Lizzie

    More Plant-Forward Thanksgiving Recipes

    • olive oil with roasted garlic, chopped rosemary, and salt in a bowl
      Roasted Garlic Olive Oil for Dipping
    • roasted garlic butter in a bowl next to napkin, board, roasted garlic, and a knife
      Roasted Garlic Butter
    • slow cooker potatoes in a serving bowl topped with chopped parsley
      Slow Cooker Roasted Potatoes
    • serving of mushroom au gratin on a plate with thyme
      Mushroom Gratin

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Yvonne

      November 04, 2022 at 4:11 pm

      5 stars
      This is a great tasting way to serve acorn squash! I spooned the filling back into the squash skin and served the individual “bowls” ( I very carefully removed the pulp from its skin being careful not to “tear” the skin.
      Thank you for sharing this nice recipe–it is a keeper.
      Yvonne

      Reply
      • Lizzie Streit, MS, RDN

        November 06, 2022 at 4:45 pm

        Hi Yvonne, I’m thrilled you enjoyed this acorn squash recipe. Thanks so much for leaving a review! I love the idea of serving it in the squash skin.

        Reply

    Primary Sidebar

    lizzie streit cutting carrots

    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

    More about me →

    Fall Recipes

    • cabbage salad with cashews and sesame dressing in a bowl on a counter
      Cabbage Cashew Salad with Sesame Dressing
    • 3 zucchini and sweet potato fritters in a stack on a plate
      Sweet Potato and Zucchini Fritters (Vegan)
    • a beet muffin sliced in half on a counter next to other muffins
      Healthy Apple Beet Muffins
    • 3 beets steamed in the Instant Pot in a bowl on a counter
      Whole Beets in Instant Pot
    See more Fall →

    Soup Recipes

    • cream of jalapeño soup in a serving bowl topped with cilantro leaves
      Cream of Jalapeño Soup
    • broccoli almond soup with feta in a soup crock on a counter
      Broccoli Almond Soup with Feta
    • Kabocha Squash Soup in a bowl with coconut milk and thyme
      Kabocha Squash Soup with Coconut Milk and Apple Cider
    • swede and potato soup in a bowl topped with crispy onions
      Swede Soup with Crispy Onions
    See more Soups →

    Footer

    About

    About Lizzie

    Privacy Policy and Terms

    Portfolio

    My Books

    Featured On

    logos from news publications and websites spread out on a white background

    Contact

    Contact

    Work with Lizzie

    Sign Up! for emails and updates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2023 It's a Veg World After All ® LLC