Cookbook:Mashed Pumpkin

Mashed Pumpkin
CategoryVegetable recipes
TimePrep: 20 minutes
Baking: ~90 minutes

Cookbook | Ingredients | Recipes

Ingredients edit

Procedure edit

  1. Clean your pumpkin well, being careful to remove manure, dirt, etc. Chop off the stem.
  2. 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.
  3. Remove pumpkin and allow to rest for 5–10 minutes.
  4. During this time, take out sea salt, butter, and your pepper mill.
  5. Chop pumpkin in half with cleaver, butcher knife, or kitchen hatchet.
  6. Remove seeds and guts; roast seeds and discard the rest.
  7. Separate the skin from the flesh.
  8. Place hot pumpkin flesh in a food processor, along with salt, pepper, and butter to taste.

Notes, tips and variations edit

  • 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.