My love affair with delicata squash continues with this delicata squash mashed potatoes recipe. So good!
The best part about this recipe is that you air fry the delicata squash, and can do this step the day before you make this dish.
How do you cook delicata squash in an air fryer?
Delicata squash is called the “lazy man’s squash” because the skin is edible. In this recipe, I remove the skin, but it’s super easy to peel off the skin after you cook and cool the squash. For a medium to large squash, air fry for 20 minutes at 400 degrees.
You want to cook the squash until you can easily pierce the skin with a knife.
What does delicata squash taste like?
To me, it tastes like a less sweet acorn squash. Because it’s on the sweet side, I always add a bit of heat, like the addition of chili crisp, to balance the sweetness of this dish.
How can you tell if delicata squash is ripe?
The squash is very firm on the outside. It has an amazingly long shelf life, and an amazingly short season to purchase. Usually by the end of October, beginning of November, you won’t see it in the stores, so stock up. They will stay fresh on your counter for a couple months. You’ll know when it’s bad when the skin becomes soft.
Ingredients you’ll need to make delicata squash mashed potatoes:
canned potatoes (can be whole, sliced or diced)
milk of choice (I used unsweetened cashew milk)
Once cooked, the seeds are super easy to scoop out, and the skin peels right off from the flesh.
If you have guests that don’t like spice, you can add the chili crisp separately to each dish.
Delicata Squash Mashed Potatoes
4 servings – approximately 3/4 cup each
If you are trying delicata squash for the first time, make this delicata squash mashed potato recipe – its slightly sweet from the squash, but the potato flavor comes through and with the drizzle of chili crisp
1 medium to large delicata squash
1 can whole new potatoes
1/2 cup unsweetened cashew milk
7 cloves garlic (more or less to taste), minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper
1 tablespoon I Can’t Believe It’s Not Butter Light
1 tablespoon chili crisp, divided
microgreens for garnish, optional
Heat air fryer (or oven) to 400 degrees for 5 minutes to preheat.
Place the delicata squash in the air fryer whole, and bake for 20 minutes, or until a knife easily pierces the skin. Let cool. (This step can be made the day before – simply store in the fridge until ready to make the mash).
In a stock pot, spray with avocado oil spray, and saute garlic for 5 minutes.
Slice the delicata squash in half, removing the seeds and peeling off the skin. Roughly chop and add to the stock pot.
Drain potatoes and add them to the pot. Add salt, pepper, cracked pepper and cashew milk and simmer for 5 minutes with the lid on.
Remove from heat. Add butter and mash the mixture to desired consistency. I like it a little chunky.
Put in a serving dish, drizzle with chili crisp and garnish with microgreens.
On my WW plan, each serving is 2 WW points. Click this link to see what the points would be on your WW plan.
Serving Size: 1
Amount Per Serving:
Calories: 108Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 336mgCarbohydrates: 15gFiber: 2gSugar: 3gProtein: 2g
If you love delicata squash as much as I do, check out my other recipes:
Creamy delicata squash soup
Delicata Squash Pasta Sauce
Delicata Squash Twice Baked Potatoes
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