CROSSED PUNKIN

The texture and flavor of mashed pumpkin are delicate and creamy. It’s a delectable substitute for sweet potatoes or mashed potatoes.

The leftovers from this dish, which yields six hearty portions, are excellent as well and may be softened in the microwave.

mashed pumpkin presented with a serving spoon in a white bowl.
I cherish pumpkins. As much as I love pumpkin pie and muffins, I actually prefer savory pumpkin dishes and cook them quite a bit throughout the fall and winter.

This specific dish is fantastic! In comparison to mashed potatoes or mashed sweet potatoes, it has a more delicate texture and flavor. My whole family enjoys it. Also crucially, leftovers are fantastic.

INGREDIENTS
Only six basic ingredients are required to produce this recipe for mashed pumpkin. The recipe card below contains a list of the precise measurements. Here is a list of everything you will require:

Small pumpkin: The “sugar pumpkin”-style small pumpkins have far greater flavor than the larger varieties.

Only 1/4 cup of heavy cream is required, yet it gives amazing taste and creaminess.

Use finely grated parmesan rather than coarsely shredded parmesan; there is a difference. The mash is effectively thickened by the parmesan.

Garlic, either freshly minced or pre-chopped in a jar, is available. Although canned is certainly easier, freshly minced is more delicious.

Black pepper and kosher salt: If using fine salt, cut back on the quantity you use to avoid the mash being too salty.

INSTRUCTIONS

To view the recipe card’s step-by-step directions, scroll down. The fundamental steps for preparing this dish are as follows:

Cooking the pumpkin is the first step. Cutting it in half and baking it in the oven is one technique to do it. The pumpkin may also be cooked in the microwave after being cut into cubes.

Blend some heavy cream, Parmesan, garlic, salt, and pepper with the cooked pumpkin in your food processor. I’m done now!

I like to add garlic and Parmesan to this mash for flavor. And I simply add enough heavy cream to make it smooth and creamy.

[SPEAKER TIP

For this dish, tiny sweet pumpkins are recommended. Large pumpkins lack taste and have stringy, watery flesh. Not for eating, they work well for cutting.

Boiling Pumpkin
The texture and flavor of mashed pumpkin are delicate and creamy. It’s a delectable substitute for sweet potatoes or mashed potatoes.

INGREDIENTS

1 miniature pumpkin 3 pounds entire, 2 pounds cleaned and peeled

1/fourth cup heavy cream

Grated Parmesan, 12 cup (not shredded)

2 teaspoons of fresh garlic, minced

1 teaspoon of fine salt or two teaspoons of Diamond Crystal kosher salt

freshly ground black pepper, 1/4 teaspoon

INSTRUCTIONS

If you’re cooking the pumpkin in the oven, warm it to 425°F, place the lowest rack in the oven, and line a rimmed baking sheet with parchment paper.

Clean and dry the pumpkin. To gently soften, place it in the microwave and heat for one minute on each side.
Cut a tiny slice from the stem end by sawing back and forth with a very sharp chef’s knife. Place the pumpkin on this freshly created level surface and, once more, cut it in half using a back-and-forth sawing motion.
If you want to prepare roasted pumpkin seeds, save the seeds and wash them after removing the pulp and seeds with a big metal spoon.
Method for the microwave: Peel each pumpkin half with a vegetable peeler, then cut each half into 1-inch-thick slices. Slices should be cut into 1-inch cubes.

Put the pumpkin cubes in a large dish that can go in the microwave. Once to mix the pieces, cover and microwave on high for 15 minutes, or until extremely tender.
Drain. To lower the volume, add half of the pumpkin chunks to your food processor and pulse briefly. Add the second half and continue processing for a short while.
Add the parmesan, heavy cream, garlic, salt, and pepper at this point. About 1 minute, processing until smooth, pausing once to scrape the edges with a spatula
Oven technique

The pumpkin should be split in half, then the two pieces should be placed cut-side-down on the prepared baking sheet. At 425°F, roast the pumpkin for 30 to 40 minutes, or until fork-tender.
Remove the cooked pumpkin flesh from the skin using a sizable metal spoon, then add it to your food processor. Salt, pepper, Parmesan, minced garlic, and heavy cream should be added. About 1 minute, processing until smooth, pausing once to scrape the edges with a spatula Serve right away.