Roasting the pumpkin instead of boiling it concentrates the flavour, and the addition of butter makes this mash incredibly smooth, silky and delicious.
Ingredients
1.8-2kg butternut pumpkin, seeds removed, peeled and cut into large chunks
4 unpeeled garlic cloves, left whole
5-6 fresh sage sprigs
125g Western Star Original Salted Butter, diced
⅓ cup (25g) Perfect Italiano Grated Parmesan
Salt and pepper to taste
Method
Preheat oven to 200°C/180°C (fan-forced). Line a baking tray with baking paper and place butternut pumpkin on tray. Scatter over garlic cloves and sage
Arrange 50g of the butter over the pumpkin and season with salt and pepper. Bake 30-35 minutes or until the pumpkin is soft and cuts easily with a fork. Transfer hot pumpkin, roasted sage leaves and pan juices to the bowl of a food processor
Squeeze roasted garlic from skins and add to pumpkin, discarding skins. Process until smooth
Add parmesan and half of the remaining butter and mix well. Season with salt and pepper. Serve topped with remaining cubes of butter
Tips & Hints
Mash can be made at least 2 days ahead. Place into an airtight container and refrigerate. Reheat in the microwave or add extra butter and and heat in a saucepan on the stove top.
