Sweet Roasted Pumpkin Mash With Holiday Flavours Recipes

INDIAN-SPICED PUMPKIN

Indian-Spiced Pumpkin image

Give sweet, roasted pumpkin an extra kick of flavor with fennel and cumin seeds, red-pepper flakes, and maple syrup.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 7

Ingredients

1/2 Roasted Pumpkin
1 tablespoon extra-virgin olive oil
1/4 teaspoon fennel seeds
1/4 teaspoon cumin seeds
1/4 teaspoon hot red-pepper flakes
2 tablespoons maple syrup
1 tablespoon unsalted butter

Steps:

Scrape out flesh from roasted pumpkin.
In a skillet over medium heat, warm olive oil. Add fennel, cumin, and red-pepper flakes. Cook until fragrant, about 1 minute. Add pumpkin and maple syrup. Cook for 1 minute, mashing to combine. Add butter and stir. Serve immediately.

Nutrition Facts : Calories 122 g, Cholesterol 8 g, Fat 2 g, Fiber 2 g, Protein 2 g, Sodium 4 g

SWEET ROASTED PUMPKIN MASH WITH HOLIDAY FLAVOURS

Sweet Roasted Pumpkin Mash With Holiday Flavours image

This is a sweet, but not sugary pumpkin mash, which makes me think of holiday season whenever I cook it. It has a slight flavour of cinnamon and cloves and is very yummy! :) I hope you do enjoy!

Provided by Lalaloula

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 medium hokkaido squash, diced (or other pumpkin)
1 -2 teaspoon oil
1 teaspoon cinnamon
1 teaspoon cayenne pepper (if your cayenne is strong, go easy and reduce it)
3 cloves
approx. 500 ml water, boiling

Steps:

Place diced pumpkin, oil and spices in a big bowl. Toss to coat.
Spread pumpkin on a paper-lined baking sheet and bake in the preheated oven at 180°C/350°F for 20 minutes or until nicely browned and tender.
Remove from baking sheet (make sure to discard cloves) and place in a pot/bowl.
Using a hand held blender and adding as much water as needed, puree until a thick mash has formed.
Enjoy! :).

Nutrition Facts : Calories 13, Fat 1.2, SaturatedFat 0.2, Sodium 0.2, Carbohydrate 0.8, Fiber 0.5, Sugar 0.1, Protein 0.1

PUMPKIN SAVOURY STYLE MASH

Pumpkin Savoury Style Mash image

This recipe was developed and tested by Consumer Science students studying Community Nutrition at RMIT University, Victoria, Australia. For a flavour change, you can add ½ teaspoon of honey at step 3, leaving out the tahini paste and curry powder. For a high-energy alternative, add 1 teaspoon of cream and 1 tablespoon of margarine or butter before blending. We made it as posted and thought it was yum. Nutty & sweet.

Provided by Rhiannon and Matt

Categories Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

200 g butternut pumpkin
1 teaspoon tahini paste
1 pinch curry powder
2 teaspoons polyunsaturated margarine (or monounsaturated)

Steps:

Peel pumpkin and roughly chop into small-medium size pieces.
Place pumpkin in the microwave on high for 3 - 4 minutes or until soft.
Add tahini paste, curry powder and margarine to the pumpkin.
Blend together in a food processor until desired consistency.
Serve immediately.

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