Mashed Pumpkin is sweet, creamy and the perfect side dish for Christmas or Thanksgiving with roasted pumpkin, milk, cream and warming spices.
Servings 6 servings
Heat an oven to 400F degrees.
Coat the pumpkin in the salt and olive oil and spread out on a baking sheet.
Roast for 1 hour, mixing halfway through, until pumpkin can be easily pierced with a fork.
Remove from oven and place in a large bowl.
Combine all the remaining ingredients (except sage and hazelnuts) and use a potato masher to mash until creamy.
Add additional salt if necessary and serve sprinkled with crushed hazelnuts and chopped sage leaves.
- While I bought a whole pumpkin and cut it into pieces myself, sometimes you can find pre-cubed pumpkins at the grocery store.
- If you’re using a whole pumpkin, keep the seeds and make roasted pumpkin seeds.
- If you’re not sure how to peel and cut a pumpkin, here's a helpful video on how to quickly peel, seed and cut a pumpkin.
- Don’t use large decorative pumpkins for this recipe as their flesh is watery and stringy.
- To ensure even cooking, cut the pumpkin into roughly the same size chunks. The larger the chunks, the longer they will take to roast.
- You’ll want to make sure your butter is at room temperature and your milk and cream are warmed so the pumpkin doesn’t cool down too much as it’s mashed.
- I don’t recommend using low fat milk as this will make the pumpkin mash a little thin.
- The pumpkin will mash easily, so I don’t recommend using a blender or a food processor. A potato masher, ricer or even a fork will work fine.
- Be careful not to over mash the roasted pumpkin as it can start to take on a gummy texture.
Serving: 0.4cups | Calories: 223kcal | Carbohydrates: 10g | Protein: 2g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 43mg | Sodium: 784mg | Potassium: 289mg | Fiber: 1g | Sugar: 6g | Vitamin A: 6949IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 1mg