Cookbook:Mashed Pumpkin
| Mashed Pumpkin | |
|---|---|
| Category | Vegetable recipes |
| Servings | 4–6 |
| Time | Prep: 20 minutes Baking: ~90 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]Procedure
[edit | edit source]- Clean your pumpkin well, being careful to remove manure, dirt, etc. Chop off the stem.
- Bake the cleaned pumpkin in a 375 °F (190 C) oven for about 45 minutes per 250 g. A small pumpkin of less than 500 g works best.
- Remove pumpkin and allow to rest for 5–10 minutes.
- During this time, take out sea salt, butter, and your pepper mill.
- Chop pumpkin in half with cleaver, butcher knife, or kitchen hatchet.
- Remove seeds and guts; roast seeds and discard the rest.
- Separate the skin from the flesh.
- Place hot pumpkin flesh in a food processor, along with salt, pepper, and butter to taste.
Notes, tips and variations
[edit | edit source]- If pumpkin is not soft when removed from oven, place back in for 10–15 minutes each time.
- An alternative if you have no food processor is to mash the pumpkin flesh by hand until nearly smooth.