Baked potato squash recipes made easy with 1 medium potato squash, 2 tbsp olive oil, salt, pepper, garlic, and cheese.
Ingredients for Baked Potato Squash
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon gold potatoes | 3 medium | Thinly sliced (use mandoline if you have one) |
| Yellow or zucchini squash | 3 medium | Thinly sliced, same thickness as potatoes |
| Olive oil | 3 tablespoons | Divided |
| Fresh thyme or rosemary | 2-3 tablespoons chopped | Or mix with basil |
| Grated Parmesan | 1/2 cup | Optional for extra flavor |
| Salt and black pepper | To taste | About 1 teaspoon salt total |
| Garlic cloves | 2, minced (optional) | For deeper taste |
How to Make Herbed Summer Squash and Potato Torte
This baked potato squash recipe turns simple ingredients into a flavorful layered dish, perfect for easy oven baked squash on busy nights.
Prep the Ingredients
Wash and thinly slice 3 Yukon gold potatoes and 3 yellow squash using a mandoline for even cuts. Mince 2 garlic cloves and chop 2-3 tablespoons of fresh herbs like thyme or rosemary.
Assemble the Layers
Preheat oven to 375°F. Grease a 9-inch baking dish with 1 tablespoon olive oil. In a bowl, toss slices with 2 tablespoons oil, garlic, herbs, salt, and pepper. Layer alternately: potato, squash, sprinkling 1/2 cup Parmesan between for cheesy baked squash recipes.
Bake to Perfection
Drizzle remaining oil on top. Cover with foil and bake 40 minutes. Uncover for another 20-25 minutes until golden and crispy roasted squash sides form. Let rest 10 minutes before slicing.
Variations for Seasonal Squash in Your Baked Recipes
- Mashed Potato Squash Bake halves simply; the flesh mashes fluffy like potatoes. Perfect low carb squash alternative.
- Butternut Squash Cube and roast for crispy edges, swap into sheet-pan combos for cozy crispy roasted squash sides.
- Acorn Squash Halve and stuff with grains or sausage, bakes into an easy main for fall harvest squash meals.
- Delicata Squash Slice into rings (skin edible), roast quick, sweet and tender for easy oven baked squash.
- Spaghetti Squash Bake whole or halved, fork into strands, top like pasta for lighter baked squash recipes.
Summer Variations
When yellow or zucchini squash overflows, layer them in tortes or roast simply, still fits baked potato squash recipes with a brighter taste.
Storage and Reheating for Baked Potato Squash Recipes
Storage Guidelines
- Cool completely within 2 hours of baking.
- Store in airtight containers in the fridge for up to 4 days.
- For longer, portion into freezer-safe bags or containers, lasts 3 months.
- Label with dates to track fall harvest squash meals easily.
Reheating Methods
| Method | Instructions | Best For | Time/Temp |
|---|---|---|---|
| Oven | Preheat to 350°F, cover with foil | Crispy roasted squash sides | 15-20 mins |
| Microwave | Heat in 1-min bursts, covered | Mashed potato squash | 2-4 mins |
| Air Fryer | 350°F, no cover | Sheet-pan combos or torte | 8-12 mins |
| Stovetop | Medium heat in skillet with splash water | Summer squash recipes | 5-7 mins |
Serving Suggestions for Baked Potato Squash Recipes
With Proteins
- Serve mashed potato squash alongside grilled chicken or steak for a lighter take on steakhouse sides.
- Top the butternut-potato combo with baked salmon, the crispy roasted squash sides complement the fish perfectly.
As a Main Dish
- Load baked mashed potato squash with bacon, cheese, and chives for a cozy vegetarian dinner.
- Slice the herbed summer squash torte and add a fried egg on top for quick weeknight squash dinners.
Simple Pairings
- Offer any variation with a green salad and crusty bread for easy oven baked squash meals.
- Reheat leftovers with soup during fall harvest squash meals for comforting bowls.
Nutrition for Baked Potato Squash Recipes
| Squash Variety | Calories | Carbs (g) | Fiber (g) | Protein (g) | Key Nutrients |
|---|---|---|---|---|---|
| Mashed Potato Squash | 40-50 | 10-14 | 4-6 | 1-4 | High potassium, vitamin A, C |
| Butternut Squash | 40-45 | 10-11 | 2-3 | 1 | Excellent vitamin A, potassium |
| Yellow Summer Squash | 16-20 | 3-4 | 1-2 | 1 | Low cal, vitamin C, folate |
| Acorn Squash | 40-56 | 10-15 | 3-4 | 1-2 | Vitamin C, magnesium, potassium |
| Delicata Squash | 35-60 | 8-20 | 2-4 | 1-4 | Vitamin A, C, edible skin bonus |
FAQs for Baked Potato Squash Recipes
Q1.What exactly is mashed potato squash?
It’s a white-skinned acorn squash variety. When baked, the flesh scoops out fluffy and creamy, looking a lot like mashed potatoes, mild flavor with a hint of sweetness.
Q2.Does it really taste like mashed potatoes?
Not exactly, it’s milder and less starchy, more like a cross between potatoes and butternut. Many say the texture nails it, especially with butter and salt.
Q3.How do you cook it simply?
Halve, remove seeds, rub with oil, bake cut-side down at 375-400°F for 45-60 minutes until soft. Scoop and mash.
Q4.Is it low-carb or healthier than potatoes?
Yes, fewer carbs and calories, higher fiber and vitamins like A and C. Great low carb squash alternative.
Q5.Where can I find it?
Mostly fall/winter at farmers’ markets or specialty stores; not always in regular groceries.
