Butternut Squash “Mashed Potatoes”

A Jerry James Stone Recipe


Side Dish, Vegan, Yellow


  • 1 butternut squash
  • 1 russet potato
  • 1 tablespoon(s) brown sugar
Jump to instructions
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • Remove the end of 1 butternut squash with the stem and then divide the whole thing in two by cutting it near the bulbous base. Then halve both of those sections lengthwise.
  • Scoop out the seeds from the base and cut the squash into equal parts.
  • Place the pieces in a baking dish with a bit of water, about 1/8 inch. Cover the dish with tinfoil and roast at 425 degrees for about an hour, or until the flesh is tender.
  • Remove the baking dish from the stove and let the squash cool. Once cooled, scoop out the flesh into a large mixing bow.
  • Peel 1 russet potatoes and store them in cold water. This prevents them from browning. If you happen to like that rustic look (I do!) then leaves some of the skin on.
  • Cut the potato into equal-sized pieces and place in a large pot with just enough water to cover the potatoes. Salt the water and bring it to a boil.
  • Simmer the potatoes for about 20 minutes or until a fork inserted into the potato meets no resistance. If the potato holds to the fork, they need to cook longer.
  • Drain them immediately when done, reserving the water for soup stalk. You can also use it as a vegan option for mashing the potatoes.
  • Add the cooked butternut squash, the cooked russet potato and one tablespoon of brown sugar to a large mixing bowl.
  • Mash until desired consistency.
  • Enjoy!