Creamy Mashed Pumpkin Recipes

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MASHED PUMPKIN



Mashed Pumpkin image

Mashed pumpkin has a creamy texture and delicate flavor. It's a delicious alternative to mashed potatoes or sweet potatoes.

Provided by Vered DeLeeuw

Categories     Side Dish

Time 50m

Number Of Ingredients 6

1 small pumpkin (3 lb. whole, 2 lb. peeled and cleaned)
1/4 cup heavy cream
1/2 cup grated Parmesan ((not shredded))
2 teaspoons minced fresh garlic
2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon fine salt)
1/4 teaspoon freshly ground black pepper

Steps:

  • 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.
  • Using a very sharp chef's knife and a back-and-forth sawing motion, cut a thin slice off the stem end. Place the pumpkin on this newly formed flat area and, again using a back-and-forth sawing motion, cut it in half.
  • Use a large metal spoon to scoop out the seeds and the pulp, saving the seeds and washing them to make roasted pumpkin seeds if you wish.

Nutrition Facts : Calories 113 kcal, Carbohydrate 11 g, Protein 5 g, Fat 6 g, SaturatedFat 4 g, Sodium 534 mg, Fiber 1 g, ServingSize 1 serving

PERFECTLY PUMPKIN MASHED POTATOES



Perfectly Pumpkin Mashed Potatoes image

A surprise on the side for your autumn menus-these taste-tempting mashed potatoes combine with pumpkin and spice for a delicious and beautiful accompaniment to roasted meat and poultry.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 8

Number Of Ingredients 6

1 pouch (4.7 oz) Betty Crocker™ Homestyle creamy butter mashed potatoes
Water, butter and milk called for on potato pouch
1 cup canned pumpkin (not pumpkin pie mix)
2 tablespoons maple syrup
1 teaspoon pumpkin pie spice
Additional maple syrup, if desired

Steps:

  • Make potatoes as directed on pouch.
  • Stir in pumpkin, syrup and pumpkin pie spice until well mixed. Cook 1 minute, stirring constantly, until hot.
  • Drizzle additional maple syrup over top.

Nutrition Facts : Calories 130, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 5 g, TransFat 0 g

MASHED PUMPKIN RECIPE



Mashed Pumpkin Recipe image

Be it grilled chicken or veggies, simple mashed potatoes does wonders for the dish while eating. As potatoes have high starch and fat content, here is the healthiest alternative that you can prepare for your family and friends, and you will be getting accolades for the same. Mashed Pumpkin is an easy-to-make side dish recipe that you can cook in just half-an-hour. Creamy and mouth-watering, this Continental recipe is cooked using pumpkin, cheddar cheese, fresh cream, parsley and can also be packed for your kids' tiffin as well. Try this easy recipe, which has extremely low calories and enjoy with your loved ones!

Provided by TNN

Categories     Side Dishes

Time 25m

Yield 3

Number Of Ingredients 7

250 grams pumpkin
0 As required salt
0 As required black pepper crushed
1/4 cup cheddar cheese
4 tablespoon fresh cream
1 sprig parsley
0 As required water

Steps:

  • 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.
  • To the mashed pumpkin, add the grated cheddar cheese along with fresh cream, salt and crushed black pepper. Mix well using a spoon and once done, transfer it to a serving bowl and garnish with a sprig of parsley. Enjoy!

Nutrition Facts : ServingSize 1 bowl, Calories 130 cal

POTATO PUMPKIN MASH



Potato Pumpkin Mash image

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

8 cups cubed peeled pie pumpkin (about 2 pounds)
8 medium Yukon Gold potatoes, peeled and cubed (about 2 pounds)
1/2 to 3/4 cup 2% milk, divided
8 tablespoons butter, softened, divided
1 teaspoon salt, divided
1 tablespoon olive oil
1/4 teaspoon coarsely ground pepper

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.

MASHED PUMPKIN POTATOES



Mashed Pumpkin Potatoes image

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

2 cups potatoes, cut into 1 inch cubes
2 cups pumpkin, cut into 1 inch cubes
1/2 medium onion, small dice
2 slices Canadian bacon, small dice
cooking spray
2 -4 tablespoons evaporated skim milk
1 -2 tablespoon butter (optional)

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



Mashed Pumpkin image

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

1 tablespoon vegetable oil
1 small onion (chopped)
2 garlic cloves (minced)
1/4 teaspoon cumin seed
2 cups calabaza squash (chopped 1 inch pieces) or 2 cups butternut squash (chopped 1 inch pieces)
salt (to taste) (optional)

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

CREAMY PUMPKIN GNOCCHI



Creamy Pumpkin Gnocchi image

We had homemade gnocchi frequently while growing up. This creamy pumpkin gnocchi recipe was always my favorite. They do require some time to make, but they're worth it! -Shawn Barto, Winter Garden, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 6 servings.

Number Of Ingredients 12

1 cup mashed potatoes (without added milk and butter)
2 cups all-purpose flour
1 large egg, lightly beaten
1 cup canned pumpkin
2 teaspoons minced fresh sage
1/2 cup butter, cubed
6 fresh sage leaves
1 garlic clove, minced
1 tablespoon all-purpose flour
2 tablespoons heavy whipping cream
Shaved Parmesan cheese
1/4 teaspoon salt

Steps:

  • In a Dutch oven, bring 6 quarts salted water to a boil. Place potatoes in a large bowl. Using a fork, make a well in the potatoes; sprinkle with flour. Mix egg, pumpkin and minced sage; pour into well. Stir vigorously until blended. On a lightly floured surface, knead 10-12 times, forming a soft dough., Divide dough into 8 portions. On a floured surface, roll each portion into a 1/2-in.-thick rope; cut crosswise into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in batches in boiling water until they float, 3-4 minutes; remove with a slotted spoon., In a large skillet, melt butter over medium heat. Cook gnocchi until lightly browned, 7-8 minutes, stirring occasionally. Remove from the skillet; keep warm. For sauce, in same skillet, discard melted butter, reserving 2 tablespoons; add sage leaves and cook over medium heat until sage is crispy, 2-3 minutes, turning once. Remove sage and set aside. Add garlic and cook, stirring, 1 minute., Stir in flour until smooth; gradually whisk in cream, salt and 3/4 cup cooking water. Bring to a boil, stirring constantly; cook and stir until thickened, 3-4 minutes. Add gnocchi; toss to coat. Serve with reserved sage leaves and Parmesan cheese. Freeze Option: Cover and freeze uncooked gnocchi in a single layer on waxed paper-lined baking sheets. Transfer to freezer containers; return to freezer. To use, cook gnocchi as directed.

Nutrition Facts : Calories 327 calories, Fat 15g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 213mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.

CREAMY ROASTED GARLIC MASHED POTATOES



Creamy Roasted Garlic Mashed Potatoes image

I made these roasted garlic potatoes for Thanksgiving although it's a simple enough recipe for any day! I wish I had more right now.

Provided by Amanda Lee

Time 45m

Yield 14

Number Of Ingredients 8

2 heads garlic, separated into cloves and peeled
1 tablespoon olive oil
4 pounds potatoes, peeled and cut into chunks
½ cup half-and-half
4 tablespoons butter, melted
½ (8 ounce) package cream cheese, softened
¼ cup sour cream
salt and ground white pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place garlic cloves in aluminum foil and drizzle with olive oil.
  • Roast in the preheated oven until very soft, about 25 minutes.
  • Meanwhile, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  • Mix potatoes, half-and-half, and melted butter until well combined. Add cream cheese, sour cream, and roasted garlic; mix with a hand mixer until well blended. Season with salt and pepper.

Nutrition Facts : Calories 197.4 calories, Carbohydrate 26.1 g, Cholesterol 22.5 mg, Fat 9.1 g, Fiber 3 g, Protein 4.2 g, SaturatedFat 5.2 g, Sodium 61.9 mg, Sugar 1.1 g

CREAMY MASHED PUMPKIN



Creamy Mashed Pumpkin image

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

500 g pumpkin
1/2 cup cheddar cheese, grated
1/4 cup cream (up to)
black pepper, to taste
salt, to taste

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

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