Potato Pumpkin Side Dish 5fix Recipes
POTATO PUMPKIN MASH
No more plain white mashed potatoes for us! I swirl fresh pumpkin into potatoes for a little extra holiday color. - Michelle Medley, Dallas, Texas
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place pumpkin in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 20-25 minutes or until tender., Meanwhile, place potatoes in another saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 10-15 minutes or until tender., Drain potatoes; return to pan. Mash potatoes, adding 1/4 cup milk, 4 tablespoons butter and 1/2 teaspoon salt. Add additional milk if needed to reach desired consistency. Transfer to a serving bowl; keep warm., Drain pumpkin; return to pan. Mash pumpkin, gradually adding the remaining butter and salt and enough remaining milk to reach desired consistency; spoon evenly over potatoes. Cut through mashed vegetables with a spoon or knife to swirl. Drizzle with olive oil; sprinkle with pepper. Serve immediately.
Nutrition Facts : Fat 13 g fat (8 g saturated fat), Cholesterol 31 mg cholesterol, Sodium 384 mg sodium, Carbohydrate 23 g carbohydrate, Fiber 2 g fiber, Protein 3 g protein.
POTATO AND PUMPKIN GRATIN
A bit of a twist from your standard au gratin potatoes ... layers of thinly sliced potatoes and pumpkin combined with Swiss Gruyere and a hint of thyme make for a tasty and elegant side dish.
Provided by Kim's Cooking Now
Categories Side Dish Vegetables Squash
Time 1h30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart casserole dish.
- Slice the potatoes and pumpkin with a mandolin into 1/8-inch thick slices, using the mandolin's 3-millimeter setting.
- Place 1/2 of the pumpkin slices on the bottom of the prepared casserole dish. Season with salt and pepper, add 1/4 of the thyme, and 1/4 of the Gruyere cheese. Layer 1/2 of the potato slices on top, season with salt and pepper, add 1/4 of the thyme, and 1/4 of the Gruyere. Repeat pumpkin layer and potato layer each one more time, using up remaining seasoning and Gruyere.
- Pour half and half evenly over the top and cover with aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove the foil and continue to bake another 15 minutes, or until potatoes are tender and top is nicely browned. Remove from oven and let sit for 15 minutes before serving.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 16.6 g, Cholesterol 25.1 mg, Fat 8.1 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 5 g, Sodium 74.8 mg, Sugar 0.9 g
POTATO PUMPKIN SIDE DISH #5FIX
5-Ingredient Fix Contest Entry. My Grandmother used to make this for us when we were little. The combination of the onion and the pumpkin pie spices is really yummy but if you want you could use plain pumpkin puree'.
Provided by punkinpea
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Coat an 8x8 glass baker with 1T of the melted butter.
- Sprinkle 1c of the potatoes in the dish.
- Layer the onion to cover the potatoes.
- Sprinkle the pepper over the onions.
- Take a 1/2c of the puree' and drop dollops of the pumpkin on top of the onions, and spread with the back of a spoon.
- Repeat for a second layer.
- Add the remaining potatoes to the top, pushing down slightly to ensure no gaps, and drizzle with the remaining 2T of butter.
- Cover with foil and bake for 30 minutes, removing the foil for the last 10 minutes to crisp the top.
Nutrition Facts : Calories 112.9, Fat 8.9, SaturatedFat 5.6, Cholesterol 22.9, Sodium 225.2, Carbohydrate 8.7, Fiber 2.5, Sugar 3.6, Protein 1.2
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