Cookbook:Mashed Pumpkin

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Mashed Pumpkin
Category Vegetable recipes
Servings 4-6
Time prep: 20 minutes
baking: ~90 minutes

Cookbook | Ingredients | Recipes

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Clean your pumpkin well, being careful to remove manure, dirt, etc. Chop off the stem.
  2. Cook the cleaned pumpkin in a 375 °F (190 C) oven for approx 45 minutes per 250g. A small pumpkin of less than 500g 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 | 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.