Best 9 Mashed Squash And Potatoes With Amaretti Recipes

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Mashed squash and potatoes with amaretti is a delightful dish that combines the flavors of sweet squash, earthy potatoes, and nutty amaretti cookies. This simple yet elegant dish is perfect for a special occasion or a cozy weeknight meal. The creamy texture of the mashed squash and potatoes pairs perfectly with the crunchy amaretti crumbs, creating a taste and texture experience that will tantalize your taste buds.

Let's cook with our recipes!

POTATO AND SQUASH MASH



Potato and Squash Mash image

Sweeten mashed potatoes with butternut squash and enrich with garlic, butter, and half-and-half. Make this simple side ahead, then reheat when ready to serve.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 1h

Number Of Ingredients 6

4 pounds Yukon Gold potatoes, peeled and halved (or quartered, if large)
1 small butternut squash (2 pounds), peeled, seeded, and cut into 2-inch chunks (6 cups)
Kosher salt and freshly ground pepper
6 tablespoons unsalted butter
2 garlic cloves, minced
1 cup half-and-half

Steps:

  • In a large pot, combine potatoes and squash; cover with salted water by 1 inch. Bring to a boil; reduce heat, and simmer until potatoes and squash are easily pierced with the tip of a paring knife, about 20 minutes.
  • Drain in a large colander; return potatoes and squash to the pot. Stir over medium heat until dry, 2 to 3 minutes. Remove from heat.
  • In a small saucepan, melt butter over medium heat; add garlic, and cook until fragrant, about 2 minutes. Add half-and-half; bring to a simmer. Pour over potatoes and squash; season generously with salt and pepper. Mash with a potato masher until smooth and creamy. Serve immediately.

MASHED SQUASH AND POTATOES WITH AMARETTI



Mashed Squash and Potatoes with Amaretti image

This ultraluxurious dish is an Italian-style alternative to the usual sweet potato casserole with a crumbled amaretti topping.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 9

2 pounds russet potatoes, peeled and cut into 1-inch cubes (about 6 cups)
Coarse salt
3 pounds buttercup squash (about 1 small squash), peeled, seeded, and cut into 1-inch cubes (about 8 cups)
6 tablespoons unsalted butter, plus more for baking dish
1/2 cup heavy cream
1/4 teaspoon freshly ground nutmeg
Freshly ground pepper
1/2 cup finely grated Parmigiano-Reggiano cheese
10 Amaretti (Italian almond cookies), crushed into fine crumbs (about 3/4 cup)

Steps:

  • Cover potatoes with cold water, in a medium saucepan. Bring to a boil; add salt. Reduce heat to medium-high; cook potatoes until soft, about 25 minutes. In another medium saucepan, cover squash with cold water. Bring to a boil; add salt. Reduce heat to medium-high; cook until soft, 15 to 20 minutes. Drain potatoes and squash thoroughly.
  • Force potatoes through a ricer into a bowl. In a separate bowl, mash squash with a potato masher; stir in potatoes.
  • Bring 4 tablespoons butter and the cream to a simmer in a small saucepan over medium heat. Add 1/2 teaspoon salt and the nutmeg. Season with pepper. Stir cream mixture and 1/3 cup cheese into potato mixture. Season with salt and pepper, if desired. Spoon into a buttered 10-inch round baking dish.
  • Preheat oven to 350 degrees. Sprinkle mixture with crushed cookies and remaining cheese. Dot topping with remaining 2 tablespoons butter. Bake until topping is just browned, 20 to 30 minutes.

SHIITAKE-SQUASH MASHED POTATOES



Shiitake-Squash Mashed Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Saute 12 ounces sliced shiitake mushroom caps in butter until golden. Serve over Squash-Swirl Mash. Garnish with chopped parsley.
  • Squash-Swirl Peel and cube 1 pound butternut squash; boil 8 minutes. Drain, puree and swirl into Classic Mash.
  • Classic Mashed Potatoes Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.
  • See all 50 easy mashed potato recipes

SPAGHETTI SQUASH AND POTATO GRATIN



Spaghetti Squash and Potato Gratin image

This recipe takes creamy potato gratin to a new level. By pairing it with spaghetti squash, you're adding amazing texture and great flavor to this traditional dish - plus finding yet another reason to buy spaghetti squash!

Provided by Food Network Kitchen

Categories     side-dish

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 9

Cooking spray
1 large spaghetti squash (about 3 pounds)
2 cups heavy cream
4 tablespoons unsalted butter
2 cloves garlic, chopped
1 teaspoon fresh thyme leaves, chopped
1 cup grated Parmesan
Kosher salt and freshly ground black pepper
1 1/2 pounds baking potatoes, such as russets (about 2 large potatoes)

Steps:

  • Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
  • Poke the squash all around with a fork, then microwave it in 5-minute increments, rotating in between, until the outside is soft and yields a little when pressed with your fingers, about 15 minutes total. Be careful when rotating and removing the squash, as it will become very hot.
  • Meanwhile, combine the cream, butter, garlic, thyme, 1/2 cup of the Parmesan, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a large saucepan. Peel the potatoes, then slice them paper thin on a mandoline, placing them in the cream mixture as you slice. Bring the mixture to a simmer over medium-high heat, then remove from the heat.
  • When the squash is cool enough to handle, slice it in half, scoop out the seeds, then scrape out the flesh with a fork into a medium bowl. Discard the skin and seeds.
  • Layer the bottom of the prepared baking dish with 1/2 the potatoes. Top with 1/2 the squash, then the remaining potatoes, then the remaining squash. Pour all the liquid from the potato mixture into the baking dish, and press the vegetables down to submerge. Sprinkle the remaining 1/2 cup Parmesan on top. Put the baking dish on a rimmed baking sheet, and bake until golden brown and a knife slides easily into the potatoes, about 1 hour. Let cool for 15 minutes before serving.

MASHED SPAGHETTI SQUASH



Mashed Spaghetti Squash image

When I overcooked spaghetti squash in an instant pot, I turned it into a tasty side dish that looked like buttery mashed potatoes and tasted like it.

Provided by lawrencemovies

Categories     Low Protein

Time 27m

Yield 1 Spaghetti squash, 4 serving(s)

Number Of Ingredients 8

1 spaghetti squash, overcooked
2 tablespoons butter
1 tablespoon dehydrated chives
1 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup whipping cream, approximate (milk will do too)

Steps:

  • Take the pulp out of the spaghetti squash. Overcook to where it is mushy (8 minutes in an instant pot and allow a 4 minute natural release time). In the oven 375 at approximately 1 hour.
  • Add all but the last ingredient and mix with a hand mixer to get a mashed potato consistency. Add whipping cream until creamy. If it is to creamy you may add instant potato flakes a little at a time to stiffen.

Nutrition Facts : Calories 129.9, Fat 11.7, SaturatedFat 7.2, Cholesterol 35.6, Sodium 360.6, Carbohydrate 6.6, Fiber 0.2, Sugar 0.1, Protein 1.1

BUTTERNUT SQUASH & POTATO MASH



Butternut Squash & Potato Mash image

Some people like squash, some people like potatoes. Mash the two together and you've got true love. This is a great way to get kids to eat their veggies.-Jasmine Rose, Crystal Lake, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 10 servings.

Number Of Ingredients 9

8 cups cubed peeled butternut squash (about 4 pounds)
4 cups cubed peeled potatoes (about 4 medium)
16 garlic cloves, peeled
2 tablespoons sesame seeds
1 teaspoon ground cumin
1 cup shredded Colby-Monterey Jack cheese
2 tablespoons butter
1-1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • Place squash, potatoes and garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender., Meanwhile, in a dry small skillet, toast sesame seeds and cumin over medium-low heat 3-4 minutes or until aromatic, stirring frequently. Remove from heat., Drain squash mixture. Mash vegetables, adding cheese, butter, salt and pepper. Sprinkle with sesame seed mixture.

Nutrition Facts : Calories 193 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 450mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

MASHED POTATOES WITH SQUASH



Mashed Potatoes with Squash image

Slightly sweet, very rich, and delicious mashed potatoes with squash.

Provided by BIFAERIE79

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 30m

Yield 8

Number Of Ingredients 6

2 pounds potatoes, peeled and cut into 3/4-inch cubes
1 cup mashed, cooked butternut squash
½ cup milk, or more to taste
¼ cup salted butter, or more to taste
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but not falling apart, 10 to 12 minutes. Drain and transfer to a large bowl.
  • Add cooked squash, milk, butter, salt, and pepper; mix until combined. Serve hot.

Nutrition Facts : Calories 147.4 calories, Carbohydrate 20.9 g, Cholesterol 16.5 mg, Fat 6.2 g, Fiber 2.6 g, Protein 2.9 g, SaturatedFat 3.9 g, Sodium 344.8 mg, Sugar 1.7 g

MASHED YELLOW SQUASH



Mashed Yellow Squash image

This is a bit different but it is excellent!! It is a great side dish or afternoon snack for those that love squash or have oodles of it popping up in their gardens!

Provided by Terry

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h

Yield 4

Number Of Ingredients 5

4 yellow squash
1 tablespoon minced onion
1 tablespoon butter
½ cup milk
salt and pepper to taste

Steps:

  • Slice and steam or boil squash until tender. Pour off any remaining water.
  • Mash the squash slightly. In a medium size pot place mashed squash, onion, butter, milk, salt and pepper. Mix well and heat over a medium flame. Serve warm.

Nutrition Facts : Calories 73.1 calories, Carbohydrate 8.2 g, Cholesterol 10.1 mg, Fat 3.8 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 2.3 g, Sodium 37 mg, Sugar 5.8 g

MASHED POTATOES AND SQUASH WITH GRUYèRE



Mashed Potatoes and Squash with Gruyère image

Categories     Cheese     Potato     Side     Thanksgiving     Vegetarian     Butternut Squash     Fall     Winter     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

Nonstick vegetable oil spray
1 2-pound butternut squash, halved, seeded
1 pound russet potatoes, peeled, cut into 1-inch pieces
3 garlic cloves, peeled
4 tablespoons finely grated Gruyère cheese (about 1 ounce)

Steps:

  • Preheat oven to 350°F. Spray baking sheet with nonstick spray. Place squash halves, cut side down, on prepared sheet. Bake until squash is very tender when pierced with fork, about 1 hour. Scoop out squash pulp; transfer to bowl and mash until almost smooth.
  • Meanwhile, cook potatoes and garlic in large saucepan of boiling salted water until potatoes are very tender, about 20 minutes. Drain. Return potato mixture to saucepan and mash until almost smooth. Add squash and mash to blend well. Stir in 3 tablespoons cheese. Season to taste with salt and pepper. Transfer mashed vegetable mixture to 9-inch-diameter glass pie dish. Sprinkle with remaining 1 tablespoon cheese. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 450#&176;F. Bake vegetable mixture until heated through, about 15 minutes if at room temperature or 25 minutes if chilled. Serve hot.

Tips:

  • To save time, you can use pre-cooked squash and potatoes.
  • If you don't have amaretti cookies, you can use other types of cookies, such as biscotti or shortbread cookies.
  • You can add other ingredients to the dish, such as roasted vegetables, nuts, or seeds.
  • If you want a smoother consistency, you can use a food processor or blender to puree the squash and potatoes.
  • Serve the dish immediately or store it in the refrigerator for up to 3 days.

Conclusion:

Mashed squash and potatoes with amaretti cookies is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover squash and potatoes. The amaretti cookies add a sweet and nutty flavor to the dish, and the crispy breadcrumb topping adds a nice texture. This dish is sure to be a hit with your family and friends.

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