Mashed Pumpkin

Mashed Pumpkin

Delicious mashed pumpkin, flavored with garlic and Parmesan. I add just enough heavy cream to achieve a smooth, creamy texture – 1/4 cup should do it.

Mashed Pumpkin
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Sides, Gluten-Free, Low-Carb, Primal, Vegetarian
Yield: 6 servings
Ingredients
  • 1 small pumpkin (3 lb. whole, 2 lb. peeled and cleaned)
  • ¼ cup heavy cream
  • ½ cup grated Parmesan
  • 2 teaspoons minced garlic
  • 2 teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
Instructions
  1. Wash and dry the pumpkin. 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.
  2. Use an ice cream scoop to scoop out the seeds and the pulp, saving the seeds and washing them to make delicious roasted pumpkin seeds.
  3. Using a vegetable peeler, peel each pumpkin half, then slice it into 1-inch-thick slices. Cube the slices into 1-inch cubes.
  4. Place the pumpkin cubes in a large, microwave-safe bowl. Cover with cling wrap and microwave on high for 15 minutes, stopping once to stir the pieces, until very tender.
  5. Transfer half the cooked pumpkin cubes to food processor. Process briefly, until finely chopped. Transfer to a bowl. Add the remaining pumpkin cubes and process them too until finely chopped.
  6. Return the first batch of finely chopped pumpkin to the food processor. Add the heavy cream, Parmesan, minced garlic, salt and pepper. Process until smooth, about 1 minute, stopping once to scrape the sides with a spatula. Serve immediately.
Nutrition Per Serving
Calories: 112; Fat: 6g; Carbohydrates: 10g; Sugar: 0g; Sodium: 534mg; Fiber: 1g; Protein: 5g
 
Mashed Pumpkin Recipe

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