• Preheat oven to 350ºF. Have a half sheet pan available to use if you using the oven to roast your mashed potato squash. Optionally, you can line the sheet pan with foil or parchment paper if you want to make clean-up a breeze.
• Hold the squash firmly on a cutting board with your fingers and thumbs tucked to keep them safe, carefully cut the stem plus about 1/4" of the squash top, then trim a 1/4" disc from the blossom end of the squash. (See notes!)

  Stand the squash on the cut blossom end and use your knife to cut the squash in half from top to bottom.

  Use a spoon or ice cream scoop to scrape the seeds and strings from the center of the squash.
• Brush the cut sides of the squash with the olive oil, sprinkle evenly with the salt and pepper, and place cut side down on your half sheet pan or in your air fryer basket.

How to Roast the Mashed Potato Squash In the Oven

• Roast the squash in your preheated oven for 45 minutes, or until a butter-knife can easily pierce the skin and sink into the squash flesh.

  You can serve these squash halves as is or continue on to make mashed squash.

How to Roast the Mashed Potato Squash In the Air Fryer

• Roast the squash in your preheated air fryer for about 30 minutes, or until a butter-knife can easily pierce the skin and sink into the squash flesh.

  You can serve these squash halves as is or continue on to make mashed squash.

To Make Mashed Mashed Potato Squash

• Use a large spoon or ice cream scoop to scrape the flesh from the squash shells into a mixing bowl. Add the milk and small cubes of butter and mash the squash using a sturdy spoon or potato masher. Taste and adjust seasonings if desired.