Colcannon With Roasted Squash and Apple

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Of all the colcannons I’ve experimented with, this is the sweetest. The apple is what really makes it. Roast the squash and apple together, but pull the apple out before the squash as it roasts far quicker at 425 degrees.


  • 2 ½ pounds butternut squash, (peel & cut in ¾ inch dice)
  • 2 tablespoons olive oil (extra virgin)
  • Salt to taste
  • 1 slightly tart apple, (braeburn, gala etc.) cored
  • 3 tablespoons butter
  • 10 ounces Yukon gold potatoes (cut in half if larger)
  • ½ to ¾cup milk

Nutritional Information

  • Nutritional analysis per serving (6 servings)

244 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 3 grams protein; 17 milligrams cholesterol; 705 milligrams sodium

The information shown is an estimate based on the available ingredients and suggested preparation. This is not a substitute for a professional nutritionist’s advice.


  1. Preheat oven to 425 degrees. Line a baking sheet with parchment/baking paper. Place squash on sheet, drizzle with olive oil, and salt to preference. Ensure squash is lightly coated. Place in oven, roast for approximately 20-30 minutes. Stir the squash every 10 minutes until tender & lightly colored, and the apple is soft and falling apart. If the apple is ready first, remove from oven and set aside.
  2. Allow apple to cool significantly, peel, and make sure to scrape all pulp clinging to the skin into a bowl. Core, and combine the baked apple with the squash.
  3. In the meantime, place potatoes in a saucepan, cover by an inch with water. Bring to boil, add salt to preference, reduce to low-medium, and cover partially. Gently boil until tender (approx. 25-30 min.) Drain, place potatoes back into the pot and cover. Allow to steam in dry pot for roughly 5 minutes.
  4. Heat the butter together with the milk until melted. Mash the potatoes, squash, and apple with a potato masher, or in a standing mixer fitted with the appropriate paddle, or if available, put through a food mill. Add the milk & butter, and combine until smooth. Season to preference, serve immediately and enjoy!


  • Prepare in advance: This dish can be made a day ahead and reheated in a low-medium over, or a double boiler. Place a knob of butter on top to ensure it doesn’t dry out.