Mashed Pumpkin
Mashed pumpkin made from a whole roasted pumpkin is a simple, honest side that needs only butter, salt and pepper. Baking the pumpkin whole, rather than boiling chunks, keeps the flesh dense and sweet instead of watery. Choose a small pumpkin under 500 g, which cooks through evenly and gives a smooth mash. The roasted seeds are a free snack while you work, and the whole job takes one tray and one machine.
Instructions
Scrub the pumpkin well, removing any dirt clinging to the skin, and cut off the stem.
Bake the whole pumpkin in a 375 °F (190 C) oven for about 45 minutes per 250 g. A small pumpkin under 500 g works best. If it is not soft when you take it out, return it to the oven for 10 to 15 minutes at a time until it yields easily.
Let the pumpkin rest for 5 to 10 minutes. While it cools, set out the salt, pepper and butter.
Cut the pumpkin in half with a cleaver, heavy knife or kitchen hatchet. Scoop out the seeds and stringy pulp, roast the seeds if you like, and discard the pulp.
Peel the skin away from the flesh. Put the hot flesh in a food processor with the salt, pepper and butter, adding them to taste, and process until smooth. Without a food processor, mash by hand until nearly smooth.
Make it personal.
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