Recipe by Lalaloula
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!
Top Review by I'mPat
I used a small butternut pumpkin and made as directed and it took about 30 minutes to cook till tender and as we like our mash thick I didn't add any water and just stuck the stick blender in there but that cayenne really came through so would cut that back to 1/2 or 3/4 teaspoon - could depend on your cayenne) and oh remove the cloves before you mash (I bit into one - not pleasant, fortunately the other 2 blended into the mix, would suggest using freshly ground cloves instead for maximum flavour). Thank you Lalaloula for an enhoyable side, made for Please Review My Recipe.
- 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
Directions See How It's Made
- 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! :).