Mashed Pumpkin Recipes

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MASHED PUMPKIN



Mashed Pumpkin image

Mashed pumpkin has a creamy texture and delicate flavor. It's a delicious alternative to mashed potatoes or sweet potatoes.

Provided by Vered DeLeeuw

Categories     Side Dish

Time 50m

Number Of Ingredients 6

1 small pumpkin (3 lb. whole, 2 lb. peeled and cleaned)
1/4 cup heavy cream
1/2 cup grated Parmesan ((not shredded))
2 teaspoons minced fresh garlic
2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon fine salt)
1/4 teaspoon freshly ground black pepper

Steps:

  • If using the oven for cooking the pumpkin, preheat it to 425°F, set an oven rack to the lowest position, and line a rimmed baking sheet with parchment paper.
  • Wash and dry the pumpkin. Place it in the microwave and microwave it for one minute on each side to slightly soften.
  • Using a very sharp chef's knife and a back-and-forth sawing motion, cut a thin slice off the stem end. Place the pumpkin on this newly formed flat area and, again using a back-and-forth sawing motion, cut it in half.
  • Use a large metal spoon to scoop out the seeds and the pulp, saving the seeds and washing them to make roasted pumpkin seeds if you wish.

Nutrition Facts : Calories 113 kcal, Carbohydrate 11 g, Protein 5 g, Fat 6 g, SaturatedFat 4 g, Sodium 534 mg, Fiber 1 g, ServingSize 1 serving

CREAMY MASHED PUMPKIN



Creamy Mashed Pumpkin image

I found this recipe from Kraft and the family loved this version of mashed pumpkin for a change. Potatoes are also wonderful done this way. It depends on the moisture in the cooked pumpkin as to how much cream you may need and of course I do prefer the good "ol" aussie Kraft cheddar for this recipe! :-)

Provided by Tisme

Categories     Vegetable

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 5

500 g pumpkin
1/2 cup cheddar cheese, grated
1/4 cup cream (up to)
black pepper, to taste
salt, to taste

Steps:

  • Remove the seeds and skin from pumpkin and cut into smaller pieces.
  • Boil steam or microwave the pumpuntil until tender.
  • Drain pumpkin and mash the pumpkin until smooth, add grated cheese, cream (enough to make smooth) , pepper and salt and continue to mash until cheese has melted.

Nutrition Facts : Calories 133, Fat 9.4, SaturatedFat 5.9, Cholesterol 31.4, Sodium 94, Carbohydrate 8.8, Fiber 0.6, Sugar 1.8, Protein 5.1

PUMPKIN MASHED POTATOES



Pumpkin Mashed Potatoes image

This is what I do with leftover pumpkin after making pumpkin muffins. It's a yummy and healthy twist for your potatoes. Freeze what you do not eat.

Provided by JJsMa

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 40m

Yield 6

Number Of Ingredients 6

2 ½ pounds russet potatoes, scrubbed
¼ cup margarine (such as Country Crock®)
1 cup canned pumpkin
1 teaspoon salt
½ teaspoon pumpkin pie spice
½ teaspoon dried basil

Steps:

  • Cut potatoes into big chunks, leaving skins on.
  • Combine potatoes and 1 1/2 cups water in a stovetop pressure cooker.
  • Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 10 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
  • Drain water and mash potatoes. Stir in margarine. Stir in pumpkin, salt, pumpkin pie spice, and basil until combined.

Nutrition Facts : Calories 230.7 calories, Carbohydrate 37.7 g, Fat 7.8 g, Fiber 3.7 g, Protein 4.6 g, SaturatedFat 1.4 g, Sodium 583.2 mg, Sugar 2.6 g

MASHED PUMPKIN POTATOES



Mashed Pumpkin Potatoes image

This is my personal rendition on a favorite from Quebec. The addition of pumpkin to ordinary mashed potatoes gives them an nice earthiness that goes well with roasted poultry or other autumnal fare. I have not tried it with canned pumpkin but will experiment eventually. Though I don't cook much with butter, you should feel free to add some more to suit your taste.

Provided by justcallmetoni

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups potatoes, cut into 1 inch cubes
2 cups pumpkin, cut into 1 inch cubes
1/2 medium onion, small dice
2 slices Canadian bacon, small dice
cooking spray
2 -4 tablespoons evaporated skim milk
1 -2 tablespoon butter (optional)

Steps:

  • In a large sauce pan cover potatoes and pumpkin with water. Bring to boil and simmer until potatoes are tender, 6-10 minutes.
  • While potato/pumpkins are cooking. Sauté onions and Canadian bacon in a non-stick pan prepared with a bit of cooking spray about 3-4 minutes. Onions should should be tender and golden. If the pan gets dry while cooking, sprinkle a bit of water into the pan.
  • Drain potatoes and pumpkin and return to pan. Lower heat to the lowest flame possible. Mash by with a potato masher, mixer or immersion blender. Add milk and butter to thin a bit and make mash creamier.
  • Mix in the onions & bacon.
  • Serve.

Nutrition Facts : Calories 106.9, Fat 1.1, SaturatedFat 0.4, Cholesterol 7.5, Sodium 215.6, Carbohydrate 19.3, Fiber 2.2, Sugar 2.9, Protein 5.8

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