Mashed Pumpkin Recipes
PUMPKIN MASHED POTATOES
This is what I do with leftover pumpkin after making pumpkin muffins. It's a yummy and healthy twist for your potatoes. Freeze what you do not eat.
Provided by JJsMa
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Cut potatoes into big chunks, leaving skins on.
- Combine potatoes and 1 1/2 cups water in a stovetop pressure cooker.
- Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 10 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
- Drain water and mash potatoes. Stir in margarine. Stir in pumpkin, salt, pumpkin pie spice, and basil until combined.
Nutrition Facts : Calories 230.7 calories, Carbohydrate 37.7 g, Fat 7.8 g, Fiber 3.7 g, Protein 4.6 g, SaturatedFat 1.4 g, Sodium 583.2 mg, Sugar 2.6 g
CREAMY MASHED PUMPKIN
I found this recipe from Kraft and the family loved this version of mashed pumpkin for a change. Potatoes are also wonderful done this way. It depends on the moisture in the cooked pumpkin as to how much cream you may need and of course I do prefer the good "ol" aussie Kraft cheddar for this recipe! :-)
Provided by Tisme
Categories Vegetable
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Remove the seeds and skin from pumpkin and cut into smaller pieces.
- Boil steam or microwave the pumpuntil until tender.
- Drain pumpkin and mash the pumpkin until smooth, add grated cheese, cream (enough to make smooth) , pepper and salt and continue to mash until cheese has melted.
Nutrition Facts : Calories 133, Fat 9.4, SaturatedFat 5.9, Cholesterol 31.4, Sodium 94, Carbohydrate 8.8, Fiber 0.6, Sugar 1.8, Protein 5.1
MASHED PUMPKIN POTATOES
This is my personal rendition on a favorite from Quebec. The addition of pumpkin to ordinary mashed potatoes gives them an nice earthiness that goes well with roasted poultry or other autumnal fare. I have not tried it with canned pumpkin but will experiment eventually. Though I don't cook much with butter, you should feel free to add some more to suit your taste.
Provided by justcallmetoni
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large sauce pan cover potatoes and pumpkin with water. Bring to boil and simmer until potatoes are tender, 6-10 minutes.
- While potato/pumpkins are cooking. Sauté onions and Canadian bacon in a non-stick pan prepared with a bit of cooking spray about 3-4 minutes. Onions should should be tender and golden. If the pan gets dry while cooking, sprinkle a bit of water into the pan.
- Drain potatoes and pumpkin and return to pan. Lower heat to the lowest flame possible. Mash by with a potato masher, mixer or immersion blender. Add milk and butter to thin a bit and make mash creamier.
- Mix in the onions & bacon.
- Serve.
Nutrition Facts : Calories 106.9, Fat 1.1, SaturatedFat 0.4, Cholesterol 7.5, Sodium 215.6, Carbohydrate 19.3, Fiber 2.2, Sugar 2.9, Protein 5.8
MASHED PUMPKIN
This dish is often eaten with roti ( a local flatbread) but it will make a great vegetable side dish to any meal. What West Indians call pumpkin is actually calabaza squash.
Provided by WizzyTheStick
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a saucepan and fry onions until translucent.
- Add garlic and fry until light golden brown.
- Add cumin seeds and fry until they begin to pop and release their aroma. (About 30 seconds).
- Mix in the pumpkin and saute for 1-2 minutes.
- Add 1/4 cup water. Cover and lower heat to med low. Cook for about 10 minutes or until tender.
- Remove lid and mash pumpkin with fork or potato smasher thingy:-)until smooth.
- Add salt if using. If water is not yet absorbed, cover and simmer until water is absorbed.
- Remove pot from heat and serve as a side dish with rice or roti.
Nutrition Facts : Calories 39.8, Fat 3.5, SaturatedFat 0.5, Sodium 1.2, Carbohydrate 2.2, Fiber 0.3, Sugar 0.8, Protein 0.3
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- To start this delicious dish, peel the skin of pumpkin and deseed it. Cut the pumpkin into cubes and then put a pressure cook on medium flame. Add these pumpkin cubes in the cooker along with a little water and close the lid, cook until soft and tender for about 3-4 whistles.
- Once cooked, switch of the burner and let the steam release on its own. Open the lid of the cooker and drain the extra water, if any. Transfer these cooked pumpkin cubes in a bowl and mash them well using a masher until it is smooth.
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- If using the oven for cooking the pumpkin, preheat it to 425°F, set an oven rack to the lowest position, and line a rimmed baking sheet with parchment paper.
- Wash and dry the pumpkin. Place it in the microwave and microwave it for one minute on each side to slightly soften.
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- Pumpkin Cheesecake Bars. This is about to become your new favorite pumpkin treat. It takes the flavors of a classic pumpkin pie and an indulgent cheesecake and brings them together in easy-to-make and easy-to-serve bars.
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