Mashed Squash

05 Dec

My mom made this dish a lot when I was growing up. I prefer it to plain steamed squash (which she also made). It’s a very easy way to enjoy eating vegetables!


  • A bunch of squash: yellow, Mexican, zucchini, pretty much any kind will work. No need to peel or otherwise process it.
  • butter
  • salt and pepper


  • Cut the squash into rounds and steam the rounds until translucent and soft.
  • Remove the squash in the steamer basket and empty the water from the pot.
  • Put squash back in the pot and mash with potato masher. Smoothness is not the goal; there should be chunks.
  • Add butter, salt, and pepper to taste. Pepper flakes might also be nice.
  • If there’s more liquid in the mash than you would like, heat over medium-low until it evaporates to the desired consistency.

Chef’s note: This dish keeps/reheats nicely, so make a big pot of it!

–Recipe courtesy Emily’s Mom!

Finished squash:

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Posted by on December 5, 2011 in Uncategorized


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