Squashed Squash with a few extras

We have been experimenting with making a mashed potato replacement using summer squash this week. Turns out, squashed (or mashed) squash isn’t all that peculiar. Who knew? We haven’t cooked squash before so we are entering new territory and having a ball with it. 🙂

Don found recipes online to get him started (see examples here, here, and here.) It seems butternut squash is most frequently used for this dish but we had yellow crookneck squash and it seemed to turn out just fine.

Don made use of his vast culinary talents that come so naturally to him (brat) and took a little license to add a few new things once he had a general idea of how to cook the squash. I don’t have actual measurements, alas, Don doesn’t really measure. It’s always a pinch of this, a few shakes of that. He just adds things by instinct and flavors to taste. Hopefully sharing this with you still provides some value, maybe some ideas, or some starting points.

Forgive me for not getting any pictures of the process – I was making a breakfast casserole while he was making our smashed side dish. However, this is how it all turned out.

Pretty isn’t it? Colorful, and tasty!

Here’s what’s in it:

  • 3 smallish yellow crookneck squash
  • 1 zucchini
  • ½ head of cauliflower
  • 3 strips of bacon (mmm, bacon) – I really doubted him on that addition but once again, his instincts proved true. It was a good choice.
  • sour cream
  • green onion
  • red bell pepper
  • salt and pepper
  • garlic
  • red pepper flakes
  • oregano


Cut the squash and zucchini into small chunks (much like you do when boiling potatoes) and place in a pan with about a ½ inch of water. Cover and steam on low medium heat until soft (about 15 minutes.)

Steam your cauliflower together with the squash and zucchini, or like us, you can steam separately using one of those little stainless steel vegetable steamers. No reason why Don chose to steam it separately this time around, he just didn’t think about doing it all together.

Once everything is steamed to the softness that you like, drain the water, and combine all the veggies in one pan. Reduce heat to medium low. Add your other ingredients and blend together. A stick blender works wonders for us in this department (we like the Kitchen Aid one.)  I’m sure an old school hand mixer would work just as well. I don’t think hand mashing would be very effective.

Let sit for another five or ten minutes to get an even temperature throughout.


Cooking is like love.  It should be entered into with abandon or not at all. 
~ Harriet van Horne


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