Squash (Winter) Mashed Potato Vegetable 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.