Sage And Pumpkin Mash Recipes

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PUMPKIN AND PLANTAIN MASH



Pumpkin and Plantain Mash image

Beautiful and simple to prepare, this blend of pumpkin and plantain is perfectly flavored with roasted garlic and caramelized shallots.-Donna Noel, Gray, Maine

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 12

1 medium pie pumpkin, peeled and cut into 1-1/2-inch cubes
1 ripe plantain, peeled and cut into 1-1/2-inch cubes
4 garlic cloves, unpeeled
12 shallots, sliced
1 tablespoon olive oil
2 tablespoons white wine or chicken broth
1 teaspoon brown sugar
1/8 teaspoon plus 1/2 teaspoon salt, divided
1/8 teaspoon plus 1/4 teaspoon pepper, divided
1/4 teaspoon chili powder
1/3 cup chicken broth
3 tablespoons butter

Steps:

  • Place the pumpkin, plantain and garlic in a greased 15x10x1-in. baking pan. Bake at 375° for 30-35 minutes or until tender., Meanwhile, in a large skillet over medium heat, cook shallots in oil until tender. Add the wine, brown sugar, 1/8 teaspoon salt, 1/8 teaspoon pepper and chili powder; cook and stir for 6-8 minutes or until shallots are golden brown., Squeeze softened garlic into a large saucepan; add broth and bring to a boil. Remove from the heat; add pumpkin and plantain. Mash with butter and remaining salt and pepper. Top with shallots.

Nutrition Facts : Calories 216 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 355mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

SAGE AND PUMPKIN MASH



Sage and Pumpkin Mash image

Side to go with recipe # from Super Food Ideas as part of a menu for 8 and is paired with recipe #454028 as the main. Times are estimated.

Provided by ImPat

Categories     Pumpkin

Time 35m

Yield 8 serving(s)

Number Of Ingredients 6

2 kg butternut pumpkin (peeled chopped)
1 potato (medium desiree peeled and chopped)
1/3 cup sour cream (fat-reduced)
40 g butter
2 garlic cloves (peeled minced)
1/4 cup sage (fresh leaves)

Steps:

  • Place pumpkin and potato in a large saucepan and cover with cold water and bring to the boil over high heat and then reduce heat o medium and cook for 12 to 15 minutes or until tender and then drain and return to saucepan and then add sour cream and mash until smooth.
  • Place a frying pan over medium heat and add butt and cook for 1 to 3 minutes or until melted and foaming and then add garlic and sage and cook for 2 to 3 minutes or until sage is crisp and butter dark and golden and then remove from heat.
  • Spoon mash into a bowl and top with butter mixture and serve.
  • NOTE - you could make mash ahead to the end of step 1 and then reheat gently, adding a little milk if too thick and continue recipe from step 2.

PUMPKIN & SAGE SPAGHETTI



Pumpkin & sage spaghetti image

This recipe marries the flavours of northern Italy with the pasta of the south to create a delicious vegetarian supper dish

Provided by Claudia Roden

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 7

800g/1lb 12oz pumpkin flesh, chopped into small cubes
1 tsp golden caster sugar
100g butter
small bunch sage leaves, about 20, roughly chopped
350g dried spaghetti
juice of 1 lemon
50g parmesan , grated

Steps:

  • Tip the pumpkin into a medium-sized saucepan that has a tight-fitting lid. Sprinkle over the sugar and a generous pinch of salt, then drizzle over 6 tablespoons of water. Cover the pan, place on a medium heat and steam the pumpkin, stirring every so often for 10-15 minutes, or until it is soft but still holds its shape. You may need add a spoonful or two of water during the cooking the pan seems dry. Set aside.
  • While the pumpkin is steaming, tip the butter and sage into a small saucepan and heat gently until the butter is foaming, then turn off the heat. Boil the spaghetti in a big pan of salted water for about 10 minutes until just cooked. When the spaghetti is cooked, scoop out a little of the cooking water, then drain and return the spaghetti to the pan.
  • Put the sage butter over a high heat until sizzling, then pour in the lemon juice and let it splutter for a second. Tip the pumpkin, melted butter, 3-4 tbsp pasta water and half the parmesan in with the spaghetti and give it a really good stir. Season generously with salt and pepper and serve with the remaining parmesan to sprinkle over.

Nutrition Facts : Calories 573 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 0.83 milligram of sodium

ROASTED PUMPKIN WITH SHALLOTS AND SAGE



Roasted Pumpkin with Shallots and Sage image

Sugar pumpkins (also known as pie pumpkins) have sweet, tender flesh that's especially good for cooking. Roast one with olive oil and herbs for an easy side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 5

1 medium sugar pumpkin (about 4 pounds), peeled, seeded, and cut into 2-inch chunks
4 shallots, peeled and quartered lengthwise
3 tablespoons olive oil
1/4 cup fresh sage leaves
Coarse salt and ground pepper

Steps:

  • Preheat oven to 450 degrees. Divide pumpkin, shallots, oil, and sage between two large rimmed baking sheets; season with salt and pepper, and toss.
  • Roast until pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.

Nutrition Facts : Calories 176 g, Fat 11 g, Protein 4 g

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