MASHED POTATO SQUASH RECIPES

Steps:

• Preheat the oven to 350*F/180*C/gas mark 4. Wash the squash and cut in half.  Scoop out the seeds and discard.
• Place the squash halves on a baking sheet, cut side down, and drizzle each half with some olive oil.  Sprinkle with salt and black pepper.
• Roast in the preheated oven until they can easily be pierced with a fork, 50 to 60 minutes.
• Remove from the oven and cool until you can comfortably handle them. Scoop out the flesh with a spoon into a bowl. Mash with a fork to the desired consistency.  
• Add a knob of butter and season to taste with salt and pepper.
• Wash and pierce the whole squash in 6 to 8 places with the point of a sharp knife. 
• Microwave for fifteen minutes at 7 - 8 power, flipping the squash over halfway through the cook time. A knife should easily enter the squash when cooked.
• Cool until you can comfortably handle it, cut in half.  Scoop out and discard the seeds.  Scoop the flesh into a bowl and mash together with a knob of butter and salt and pepper to taste.

Steps:

• Preheat the oven to 375 degrees Farhenheit. Line a baking sheet. Cut the squash in half widthwise and scoop out the seeds. You may have to trim a sliver off the ends of the squash so it sits upright. Drizzle olive oil on the inside and season with salt and pepper. Place the squash halves on a lined baking sheet. Bake in an oven preheated to 375 degrees Fahrenheit for 40 minutes or until the inside is tender when pierced with a fork.
• Once the squash is cooked, scoop out the squash entirely on one half. For the half that will serve as the bowl, scoop out the squash leaving a 1/4 inch border around the shell. If you scoop out too much, the bowl will collapse.
• Take the scooped out squash and fluff it in a bowl with a pat of butter and more seasoning (if necessary). Transfer the squash to the shell bowl and garnish with parsley.