Prep 10 mins
Cook 20 mins
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! :-)
- 500 g pumpkin
- 1⁄2 cup cheddar cheese, grated
- 1⁄4 cup cream (up to)
- black pepper, to taste
- salt, to taste
- 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.
This looks like some pretty monster mash! It will make for a terrorific Halloween. Good suggestion!
Nice side dish and wonderful change from all the sweet pumpkin recipes. Even DM who only pumpkin plain liked it and if you knew my mother that is saying a lot. Made as written using fat free cheddar cheese yes the full 1/2 cup and just 2 tablespoons of cream. Thinking this would also be good with other types of cheese. Thanks so much for the post.
I made this ages ago and forgot to review it am i bad. Sorry I love this one didn't need as much cream as my pumpkin was watery. It has 2 of my favorite things in it pumpkin and cheese great combo. Made for Ed'n 8: MAKE MY RECIPE- Tag game