Pumpkin Savoury Style Mash Recipes

MASHED PUMPKIN

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.

PUMPKIN MASHED POTATOES RECIPE

Steps:

• Put the potatoes in a large pot and cover with water. Bring to boil, turn to heat to medium-low and cook potatoes for 20 minutes or until you can easily pierce with a fork. Make sure when you cook the potatoes, that the water is a very low boil (a bubble burp every couple of seconds) - a big, rolling boil will make your potatoes mushy. Drain water.
• Mash the potatoes. Mash and stir in the remaining ingredients to the mashed potatoes until smooth. Taste and adjust seasonings if needed. Drizzle with a bit more maple syrup just before serving.

PUMPKIN SAVOURY STYLE MASH

Steps:

• Peel pumpkin and roughly chop into small-medium size pieces.
• Place pumpkin in the microwave on high for 3 - 4 minutes or until soft.
• Add tahini paste, curry powder and margarine to the pumpkin.
• Blend together in a food processor until desired consistency.
• Serve immediately.

PUMPKIN MASHED POTATOES

Steps:

• In a large skillet, heat olive oil over medium heat and once hot, add prosciutto and cook for a few minutes on both sides to crisp then remove to paper towels. Chop into smaller pieces to serve over finished dish.
• Keep fat hot and add onions and garlic and cook for two minutes.
• Add sage, potatoes, salt, pepper and water, cover, bring to a simmer then lower heat to medium low and cook for 15 minutes or until tender. Check to make sure water has not all evaporated, adding a little more as needed.
• Remove from heat and using a potato masher, mash the potatoes coarsely. There should be some chunks when finished.
• Add the pumpkin, butter, maple syrup and the dairy and heat over medium heat until hot. Taste and adjust seasoning.
• Remove to a serving bowl and sprinkle with the cooked prosciutto.

PUMPKIN CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Heat the olive oil in a skillet.
• Saute the onion and garlic until soft and translucent.
• Stir together the onion mixture, pumpkin, feta cheese, yogurt, salt, and pepper.
• Spread the mixture into the bottom of an ungreased 9-inch square pan. Top the mixture with the chopped walnuts.
• Bake in the preheated oven about 30 minutes or until lightly browned and bubbly.
• Serve warm.

SWEET ROASTED PUMPKIN MASH WITH HOLIDAY FLAVOURS

Steps:

• Place diced pumpkin, oil and spices in a big bowl. Toss to coat.
• Spread pumpkin on a paper-lined baking sheet and bake in the preheated oven at 180°C/350°F for 20 minutes or until nicely browned and tender.
• Remove from baking sheet (make sure to discard cloves) and place in a pot/bowl.
• Using a hand held blender and adding as much water as needed, puree until a thick mash has formed.
• Enjoy! :).

SAVOURY PUMPKIN PIE

Steps:

• Heat a small amount of oil in a frying pan. Cook onion, garlic and thyme stirring over medium heat for about 2 minutes or until the onion are soft. Leave to cool for a few minutes.
• Beat eggs, cream and mashed pumpkin mix in a bowl. Add cheese and onion mixture stirring well. Add salt and pepper to taste.
• Press pastry into a greased pie dish and add the filling. (Depending on the pastry that you use, you may need to blind bake the shell.) Bake uncovered at around 180°C for 30 minutes or until filling is set.