This recipe makes six generous servings, and the leftovers are really good too - you can gently reheat them in the microwave. I love pumpkins. And as much as I enjoy pumpkin pie or pumpkin muffins, I enjoy savory pumpkin dishes even more, and I make them quite often in the fall and winter. This particular recipe is so good! It has a more delicate texture and flavor than mashed potatoes or mashed sweet potatoes. My entire family loves it. And just as important - leftovers are great too.
Ingredients
You’ll only need six simple ingredients to make this mashed pumpkin recipe. 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. Heavy cream: You’ll only need ¼ cup, and it adds wonderful creaminess and flavor. 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.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe: You start by cooking the pumpkin. One way to do 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. Nest, mash the cooked pumpkin 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.
Expert tip
You should use small sugar pumpkins in this recipe. Large pumpkins have watery, stringy flesh and are not very flavorful. They’re great for carving, not for eating.
Frequently asked questions
Variations
You can make a sweet version of this recipe by omitting the salt, pepper, garlic, and parmesan. Instead, add a tablespoon of honey (real or sugar-free) and ½ teaspoon of ground cinnamon. If you go this route, you might want to use 4 tablespoons of unsalted butter instead of heavy cream and perhaps mix in a tablespoon of coconut flour to help thicken the mash.
Serving suggestions
When I cook the pumpkin in the oven, I like to serve this side dish with main courses that I can cook in the same oven. So I often serve it with one of the following:
Baked chicken legsParmesan-crusted chickenBaked codRoasted rack of lambBaked salmon
Storing 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 3-4 days. Gently reheat them in the microwave, covered, on 50% power. Sometimes the mash becomes a bit too thick after 2-3 days in the fridge. So I simply stir in a bit more heavy cream, or even just water, to return it to the right consistency.
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