Winter Squash Mashed Potato Seeds

Squash Mashed Potato seeds are easy to grow, even for beginners. Sow these spring sowing vegetable seeds indoors from March to May, around 2cm (3/4in) deep. Keep seedlings in a warm, bright place and transplant them outdoors after the last frost. Space plants 45-60cm apart in a sunny spot with well-drained soil. Water regularly to keep the soil moist. Harvest from late July when the squashes have turned a solid white and the skins are firm. 

Mashed Potato Squash is a versatile vegetable that you can cook in all sorts of ways – but they’re best used as mash, hence their name. Simply cut the squash in half, remove the seeds, and roast it in the oven at 180°C (350°F) for 30-40 minutes until the flesh is soft. Once roasted, scoop out the flesh and mash it with butter, salt and pepper, or mix in your favourite herbs and spices for something a little different. Mashed Potato Squash can also be blended into a soup, grilled on a barbecue, or turned into wedges.

Yes! Mashed Potato Squash is a nutritious and low-calorie vegetable, making it a great alternative to traditional mashed potatoes. It’s packed with vitamins A and C, which support immunity and skin health, as well as fibre, which is good for digestion. The squash is also a good source of antioxidants, which help protect your body from oxidative stress.