Autumn Harvest Mashed Potatoes

Savor the essence of fall with our Autumn Harvest Mashed Potatoes, a creamy and comforting side dish that combines the rich flavors of acorn squash and classic white potatoes. This vegetarian delight is perfect for Thanksgiving or any autumn gathering, and it’s dairy-free for those with allergies.

The sweet, buttery taste of acorn squash melds beautifully with the fluffy texture of mashed potatoes, creating a dish that’s both hearty and satisfying. Ideal for pairing with roasted meats or as a stand-alone vegetarian option, these mashed potatoes are a versatile addition to your meal planning.

Packed with nutrients, this recipe is a great source of vitamins and fiber, making it a wholesome choice for your family. Easily accessible through EasyChef Pro, you can add this recipe to your digital cookbook and enjoy the convenience of a shopping list feature that ensures you get the best prices on ingredients.

Elevate your fall dining experience with our Autumn Harvest Mashed Potatoes—perfect for meal prep and guaranteed to impress!

Recipe Collection: Side Dish

Serving Size: 6

Cooking Time: 60 minutes

Overview

Experience the flavors of autumn with this delightful twist on classic mashed potatoes. By incorporating creamy acorn squash, this dish offers a seasonal and comforting side, perfect for any fall gathering.

Diet Type

Vegetarian

Allergies

Dairy

Cuisine

American

Ingredients

• 1 Whole acorn squash, divided
• Water as needed
• 5 Large white potatoes, diced
• 2 Tablespoons (tbsp) butter, melted
• 1 Tablespoon (tbsp) Dijon mustard
• 0.5 Teaspoon (tsp) dried dill weed
• 1 Pinch salt, to taste
• 1 Pinch ground black pepper, to taste
• 0.5 Cups milk

Steps

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Place the halved acorn squash cut-side down in a glass baking dish and add enough water to cover the bottom about 1/2 inch.
2. Bake the squash in the preheated oven until soft and tender, approximately 30 minutes. Remove the squash from the oven and scoop out the flesh.
3. In a saucepan, place the diced potatoes and cover with water. Bring to a boil, then reduce heat and simmer, covered, until potatoes are soft and tender, about 20 minutes. Drain the potatoes.
4. Partially mash the potatoes in a large bowl. Stir in the squash flesh, melted butter, Dijon mustard, dill, salt, and pepper. Gradually add milk, mashing until you reach the desired consistency.

Enjoy this creamy, flavorful side dish that captures the essence of fall!