Oct 20, 2019 · Peel the pumpkin and chop into 1-inch cubes. Boil the pumpkin cubes in a large pot of water until soft, but not mushy. Drain and keep aside. Heat oil in a pan …Cuisine: Indian
Jump to Recipe Card Mashed pumpkin has a creamy texture and delicate flavor. It’s a delicious alternative to mashed potatoes or sweet potatoes. I love pumpkin. This particular recipe is so good! My entire family loves it. And just as important – leftovers are great too. How I discovered this recipe I was completely unaware that one could make a pumpkin mash until I had dinner at a friend’s house.
She served a bowl with an innocent-looking pile of what appeared to be mashed sweet potatoes. Upon inquiring, she informed me that this was in fact not sweet potatoes, but pumpkin. Now, every year when sugar pumpkins show up at the grocery store, I add this recipe to my weekly rotation. The ingredients you’ll need You’ll only need six simple ingredients to make mashed pumpkin. The exact measurements are listed in the recipe card below.
Here’s an overview of what you’ll need: Small pumpkin: The small ones, marketed as “sugar pumpkin,” taste way better than the large ones. Grated Parmesan: Make sure you use finely grated, not coarsely shredded parmesan there’s a difference. The parmesan does a really good job of thickening the mash.
Minced garlic: Mince it by yourself or use the stuff that comes in a jar. Freshly minced is tastier, but jarred is obviously easier. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the mash could come out too salty.
How to make mashed pumpkin It’s very easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps: 1. You start by cooking the pumpkin. One way to so that is to cut it in half and bake it in the oven. Another option is cubing the pumpkin and cooking it in the microwave. Then mash it in your food processor with a little heavy cream, Parmesan, garlic, salt, and pepper. That’s it! I like to flavor this mash with garlic and Parmesan.
And I add just enough heavy cream to achieve a smooth, creamy texture. What pumpkin to use? Use small sugar pumpkins to make mashed pumpkin. The large pumpkins have watery, stringy flesh and are not very flavorful. They’re great for carving, not for eating. Can I microwave pumpkin? Sometimes, instead of baking it, I cut it first into cubes and then microwave the cubes.
The recipe card below provides the full instructions for both options. I never tried microwaving the pumpkin whole like I do with microwave spaghetti squash. Variations and substitutions You can make a sweet version of this pumpkin mash by omitting the salt, pepper, garlic and parmesan. If you go this route, you might want to use 4 tablespoons of unsalted butter instead of the heavy cream and perhaps mix in a tablespoon of coconut flour to help thicken the mash. What about leftovers?
Unlike mashed potatoes, one of the best things about this recipe is that leftovers keep very well in the fridge, in a sealed container, for days. Sometimes the mash becomes a bit too thick after days in the fridge.
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pumpkin smashing The act of going around a town or neighborhood, usually around Halloween and taking people’s pumpkins / jack o lanterns and breaking or smashing them on a driveway, sidewalk, or street. Resulting in a big mess. "Dude we should totally go pumpkin smashing tonight !"
Oct 12, 2013 · Mashed pumpkin has a creamy texture and delicate flavor. It’s a delicious alternative to mashed potatoes or sweet potatoes.4.8/5
Puree or froth pumpkin pie filling with heavy cream. Mix with other ingredients in a shaker with ice; shake well and strain into a martini glass. Rim with crumbled graham crackers and a cinnamon stick; top with a dash of cinnamon or nutmeg.
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The nose of Smashed Pumpkin is pretty hefty on the estery, ethanol-forward elements, I must say. Aside from that, there’s some nice squash-like pumpkin notes, earthy and …85%(1.7K)
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When pumpkin is cool enough to handle, scoop out flesh and transfer to a large bowl; discard skin. Add molasses, butter, orange zest and juice, cinnamon, allspice, nutmeg, and …