Prep:  10 minutes
Cook:   40 minutes
Serves:  4
Average: 4.2 (20 votes)
Recipe by: Western Star
Roasting the pumpkin instead of boiling it concentrates the flavour, and the addition of butter makes this mash incredibly smooth, silky and delicious.
Credit: Whisk Media Group

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Butternut Pumpkin Mash
  1. 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
  2. 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
  3. Squeeze roasted garlic from skins and add to pumpkin, discarding skins. Process until smooth
  4. 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.
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