Smashed Squash

by Marla on February 22, 2013 · 28 comments

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Smashed Squash | Recipe on

On one of my recent trips we cooked a whole bunch. I mean a lot. Or maybe I should say we didn’t cook took a whole lot of photos. One of my friends is a reaaalllly good cook. Same kinda cooking I love to do. Real. Whole. Foods. Nothin else to it and nothing else will do. We share a great enthusiasm and genuine love of food.

Love squash? Great than you will love this smashed squash that needs nothing more that a pat of butter (if you wish, you don’t even need that.)

Smashed Squash | Recipe on

My pal trades fresh fish he catches for all kids of vegetables and produce. He gets loads of squash. I mean enough to fill the back of a pick up. Heavy amounts of squash. Muscle making squash.

As we all know, none of that can go to waste. What do you do with all that squash? Bake the heck out of it and smash it.

He says that the main trick to get this right is to combine these 4 squash varieties for these 4 reasons & I have to agree….

Smashed Squash | Recipe on

All you need to do: Pierce, bake until reeeallly soft. Let the squash cool. And then start smashing, mashing….and bagging for freezer storage.

Fast food? Yup. This is natures fit fast food. You grab a bag of this sweet stash from your freezer on a chilly winters day. Heat it up and you have a delicious, comforting, healthy side or meal.

Artisan Cheese |

I enjoyed mine with hunks of artisan cheese. Amazing I tell ya! (Obviously you will skip that if vegan or Paleo.)

I purchase my cheeses locally at Over the Moon in Telluride. Two of my favorites are Spanish Idiazabel and San Joaquin Gold from California. They are both full flavored firm cheeses.

Want your squash a little sweeter? Don’t be shy to add a pinch of salt, pure maple syrup and a dusting of cinnamon. Do that when you serve it though.

Smashed Squash | Recipe on

Serve this up in cute little soup/bean pots like you serve here or cute little Le Creuset Mini Cocottes.

Smashed Squash | Recipe on

How do you like to prepare squash?

Smashed Squash

Rating: 51

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour, 5 minutes

Yield: 4-6 servings

Smashed Squash


  • 1 Sweet dumpling Squash
  • 1 Mooregold Squash
  • 1 Hearts of Gold Squash
  • 1 Acorn Squash


  • Pre heat oven to 350 F with the rack in the middle. Pierce squash several times with a sharp knife. Place squash on a baking sheet and bake for about one hour or until you can pierce easily with a knife. Let squash cool a bit so you can handle it. Cut in half, scoop & discard seeds. Place fleshy pieces in a large bowl. Mash with a potato masher or a fork. Bag in quart size freezer bags and freeze until ready to use.
  • Add butter, brown sugar, cinnamon, maple syrup or top with artisan cheese and/or bacon crumbles.
  • Notes
  • Feel free to play around with your squash varieties. I know some of these can be hard to find. Pumpkin would be tasty as well....mess around and let me know what you try.

Squash Recipes on Family Fresh Cooking

Squash Recipe Links

{ 28 comments… read them below or add one }

1 Rosa February 22, 2013 at 8:25 am

Lovely, healthy and nourishing!




2 Michelle @ Eat Move Balance February 22, 2013 at 8:33 am

I love all winter squash. It is one of my very favorite foods . . . especially the sweet dumplings and kabocha. We also love making butternut squash fries–delicious and very kid-friendly! :)


3 Marla February 23, 2013 at 3:09 am

Michelle, do you have a recipe for those squash fries? If so please leave the link in a comment. Those sound delicious!


4 HeatherChristo February 22, 2013 at 8:34 am

Marla- this sounds great, I also love these dark moody pictures- it has been interesting to see how your photography has changed since your move (probably with the mountain light) very pretty.


5 Marla February 23, 2013 at 3:11 am

Thanks Heather! A few of these posts were shot when I was away in a rustic, darker location. You will see a mix of the bright-light and darker in my photos. Will be experimenting with the dark rustic look more now that my home has more of that. Thanks for your compliments!


6 Maria February 22, 2013 at 8:39 am

I could eat this every day!


7 naomi February 22, 2013 at 8:48 am

I love smash squash! Gonna have to try with some full flavored cheese like. I usually just do a little salt and pepper.


8 Marla February 23, 2013 at 3:12 am

Salt and Pepper is all it needs :)


9 Carla @ Carlas Confections February 22, 2013 at 9:26 am

I am definitely loving those cheese chunks on top! I could eat the whole bowl of it. Looks incredible :)


10 Marla February 23, 2013 at 3:12 am

Carla, it really is great as a full meal and the cheese adds some holding power!


11 Laura (Tutti Dolci) February 22, 2013 at 9:37 am

I love squash, this would make a perfect snack!


12 Marla February 23, 2013 at 3:13 am

Laura, yes this is perfect for any meal and of course snacks!


13 amy @ fearless homemaker February 22, 2013 at 10:00 am

I love squash of all types – it’s the perfect balance of hearty and healthy to me. And this smashed squash looks SO good – your pictures are just gorgeous. Thank you so much for the link to my stew, too! =)


14 Marla February 23, 2013 at 3:15 am

You are so welcome Amy ~ your stew looks wonderful!


15 Julie @ Table for Two February 22, 2013 at 10:27 am

oooo this reminds me of a healthier and less carby version of mashed potatoes!! i love the cheese addition :) :)


16 Marla February 23, 2013 at 3:16 am

Totally is that kinda thing Julie. Always fun to have a few options beyond potatoes ~ though I love those too!


17 Anna @ Crunchy Creamy Sweet February 22, 2013 at 10:37 am

You can make veggies look not only gorgeous but oh-so-tempting, Marla! Love the addition of cheese!


18 Marla February 23, 2013 at 4:06 am

Thanks so much Anna ~ I sure do have fun doing that!


19 Averie @ Averie Cooks February 22, 2013 at 11:41 am

hunks of artisan cheese, maple and cinnamon, squash…and the rustic wood surfaces…I am in love here!


20 Marla February 23, 2013 at 4:07 am

Thanks Averie ~ this kinda winter food needs to happen all year long huh (even though I KNOW you are not a winter person 😉


21 Kiran @ February 22, 2013 at 11:52 am

So comforting!! And the dishes are way too cute :)


22 Marla February 23, 2013 at 4:08 am

Thanks Kiran, I love those bowls too ~ gotta get a set for myself!


23 Sommer@ASpicyPerspective February 22, 2013 at 2:47 pm

We eat a lot of squash in the winter. This looks just fabulous!


24 Erika @ The Hopeless Housewife February 22, 2013 at 5:16 pm

What a great way to enjoy squash!


25 Jenny Flake February 23, 2013 at 6:33 am

What a warm, fabulous dish! Those little dishes are to die for!


26 Tara @ Unsophisticook February 23, 2013 at 4:16 pm

I still have a ton of squash from our fall CSA — gonna try this for lunch this week!


27 Jeanette February 24, 2013 at 10:56 am

I love the idea of mixing different squash varieties for color, flavor and texture – I find some squashes are more watery than some, and others starchier. Roasting winter squashes is my favorite way to prepare them, brings out the sweetness a whole lot more than other methods.


28 Marian (Sweetopia) February 24, 2013 at 3:33 pm

Looks and sounds AMAZING, Marla!


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