Pumpkin puree, easy to make, creamy and delicious… it prepares in no time and is a great side dish for all autumn main courses. First, bake the pumpkin in the oven, then mash it with a potato masher and add butter, cheese, and milk, just like classic mashed potatoes. You can flavor the pumpkin puree with herbs or spices to taste; the important thing is to use a pumpkin with firm, dry flesh and a sweet taste… try this recipe too, and if you love pumpkin, here you can find the best pumpkin recipes, from appetizer to dessert.
Here are more pumpkin side dish ideas:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven, Stove
- Seasonality: Autumn, Winter
- Energy 209.01 (Kcal)
- Carbohydrates 11.67 (g) of which sugars 5.42 (g)
- Proteins 2.72 (g)
- Fat 17.76 (g) of which saturated 11.51 (g)of which unsaturated 6.24 (g)
- Fibers 0.88 (g)
- Sodium 107.57 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs pumpkin (weighed with skin)
- 6 tbsp butter
- as needed milk (80-100 ml)
- grated Parmesan cheese
- salt
- pepper
- sage (to taste)
Tools
- Baking sheet
- Non-stick pan non-stick
- Potato masher
Preparation
After removing the seeds, cut the pumpkin into wedges and place it on a baking sheet. I usually wrap the wedges with aluminum foil to prevent the surface from drying out too much.
Cook the pumpkin at 350°F for about 30 minutes, or until tender.
At the end, remove it from the oven and discard the skin.
Mash it with a potato masher in a pan. Add the butter and one or two tablespoons of Parmesan, to your taste (1).
Add salt and pepper and place on the stove over low heat. Stir to melt the butter, then pour the milk, a little at a time, always stirring (2).
Adjust the amount based on how much the pumpkin puree absorbs. When you reach the desired consistency, turn off the heat. If desired, you can add some sage leaves or chopped rosemary.
The pumpkin puree is ready, creamy and fragrant… serve it hot, alongside main dishes.
Tips and Notes
You can replace the butter with extra virgin olive oil.
Adjust the amount of cheese to your taste.
The amount of milk varies depending on the type of pumpkin used: if the flesh is very dry, more will be needed; if it’s a bit more moist, less will be needed. In any case, choose a pumpkin variety with firm, not watery flesh.
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