Mashed pumpkin has a creamy texture and delicate flavor. It’s a delicious, healthier alternative to mashed potatoes or sweet potatoes.
I flavor this delicious mashed pumpkin with garlic and Parmesan. And I add just enough heavy cream to achieve a smooth, creamy texture.
I was never aware that one could make 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 actually mashed pumpkin.
I took a tentative taste, and was completely and hopelessly enamored with the delicate creaminess of the dish.
Now, every year when these cute small pumpkins show up at the grocery store, I add mashed pumpkin to my weekly recipe rotation.
One of the best things about this recipe is that leftovers keep very well in the fridge for 4-5 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 add a bit more heavy cream, or even just water.
- 1 small pumpkin, 3 lb. whole, 2 lb. peeled and cleaned
- 1/4 cup heavy cream
- 1/2 cup grated Parmesan
- 2 teaspoons minced garlic
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 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.
- 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.
- Using a vegetable peeler, peel each pumpkin half, then slice it into 1-inch-thick slices. Cube the slices into 1-inch cubes.
- 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.
- 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.
- 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.