mashed potatoes? no – it’s mashed pumpkin!

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Autumn arriving boldly – it’s pumpkin season!

Well… the popular hokkaido is available year round by now, however, some species like butternut, the big Halloween pumpkin etc. are only available in autumn until early winter. I think that I posted more than once pumpkin dishes – my favorites for working with are still hokkaido and butternut.

 

For the record:
During my childhood, my teens, my twens… & later… pumpkin wasn’t a dish I liked or prepared for any dinner. Only some years ago I discovered some really delicious types of pumpkin & some really delicious ways of cooking/baking/roasting pumpkin!

 

 

Today I like to summarize an approach to puréed pumpkin (or simply mashed pumpkin) which resembles soft mashed potatoes w/ a hint of spiciness.

Do you know what’s the best at all?
It’s easy to prepare, doesn’t take your time excessively, may be stored in the fridge, reheated in the microwave… & it’s always creamy & tasty!

What do we need?

 

 

It’s only:

  • a big butternut
  • a spicy red onion
  • some thinly sliced bacon (South-Tyrolean bacon or pancetta…)
  • some goat cheese (the cream cheese version!)
  • some Greek yoghurt.

That’s all!

We start w/ preheating the oven to 190° C w/ fan.
(It’s not mandatory – you may also start in a cold oven, however, you’ll have to add about 5-10 min for roasting properly!)

We trim the butternut at the ends & cut it into halves. It’s important to try to get equal sized halves because of the roasting time…

 

 

We scrape out the seeds & the soft, fibrous pulp: just take a spoon – it’ll work fine.

Afterwards we place the halves on a baking tray lined w/ baking parchment (to spare ourselves some additional cleaning time…).

Add a splash of olive oil & rub it over the surface. Then into the oven.

After about 30 min (or 40 min or 50 min – always depending on the size of the butternut!) the pulp is soft – & hot!

 

 

When the butternut is roasting we can chop the onion & the bacon. Let’s fry it in olive oil for up to 20 min until soft.

 

For the sake of unharming our hands & fingers let the butternut cool down for some minutes after the oven session. However, it should be somewhat between rather warm & less hot when working w/the pulp.

At first we grab a spoon & scrape out the pulp: it’s so soft – it’s so easy!

 

 

We should’ve mashed the goat cheese & mixed it w/ the Greek yoghurt during roasting time. Now let’s add the mess to the butternut pulp & mix w/ a spoon.

 

For the record:
I tried some variations… Instead of Greek yoghurt (10%) I had sour cream (20%): fine!
Instead of a mix of fresh goat cream cheese & yoghurt/sour cream I had a store bought cream cheese w/ goat milk: also fine!
At the end it depends only on you how much goat flavour you like.

 

 

Finally we add the onion bacon mix…

Ready!

 

 

Enjoy!

 

mashed potatoes? no - it’s mashed pumpkin!

Prep Time: 10 minutes

Cook Time: 50 minutes

Servings: 4-6

mashed potatoes? no - it’s mashed pumpkin!

The idea is to replace cooked potatoes by cooked pumpkin (aka soft butternut pulp) and flavor the side dish with goat’s cheese, bacon and spicy onion.

Ingredients

  • 1 butternut (about 1400 g gross)
  • a splash of olive oil
  • 1 red onion (about 200 g)
  • 40 g bacon (aka South-Tyrolean bacon - thinly sliced)
  • 2 tbsp olive oil
  • 60 g goat cheese (cream cheese type)
  • 100 g Greek yoghurt
  • pepper & salt

How to...

  1. Preheat the oven to 190° C w/ fan.
  2. Cut the butternut into halves, cut off the stems, scrape out the seeds & the mushy pulp w/ a spoon.
  3. Add some olive oil & rub it all over the surface.
  4. Place the butternut halves on a baking tray lined w/ baking parchment.
  5. Let it bake for about 50 min.
  6. In the meantime chop the onion & the bacon.
  7. Fry onion & bacon pieces gently in olive oil for about 15-20 min until soft (but not burnt!).
  8. Mix crushed goat cheese & Greek yoghurt.
  9. When the butternut is soft (make the famous test w/ the wooden pin!) let it cool for some minutes.
  10. As soon as possible spoon the soft butternut pulp in a bowl.
  11. Add the goat cheese yoghurt mix & mix thoroughly w/ a spoon.
  12. Finally add the bacon onion mix & mix thoroughly - once again w/ a spoon.
  13. Add salt & pepper to taste!
  14. Serve at once or let it rest in a casserole for reheating.

Notes

Prep Time: It’s the preparation of the butternut.

Cook Time: It’s the baking of the butternut - I assume that the chopping, frying of onion & bacon as well as the mixing of goat cheese & yoghurt is done while the butternut is roasted in the oven.

Butternut: I worked w/ a rather big butternut. If you lay hands on a smaller one (about 1000-1200 g gross) you’ll need not baking for about 50 min, but only 40 min (or even less). Best is to set your timer to 30 min & then have a look at the butternut halves & make the test w/ the wooden pin. Add 10 min if not ready, add another 10 min...

Goat cheese: I used fresh cream cheese from 100% goat milk.

Greek yoghurt: You may substitute sour cream for Greek yoghurt.

...& you may also use store bought cream cheese w/ goat milk.

Depending on the size of the butternut you should adjust... Take only about 100-120 g goat cheese yoghurt mix for a smaller butternut of about 1000 - 1200 g.

Mashed pumpkin can be stored in the fridge for 2-3 days. Just reheat it in the microwave.

Sorry: no experience w/ freezing!

https://thebusinesswomanskitchen.de/mashed-potatoes-no-its-mashed-pumpkin/

 

(information on equipment)

 

 

We can enjoy the mashed butternut at once (in this case hurry up finalizing the butternut pulp after roasting in the oven!) – or we store it in a casserole to heat it up later (either in the microwave or in the oven – depending on the rest of the meal).

 

 

The businesswoman w/ too many office hours thinks

I really like the simplicity of the dish as well as the fast process.
Butternut is sweet so I think it’s always fine to add some solid strong tasty flavour like goat cheese, bacon & spicy onion! However, maybe I’ll try some other approach soon (w/ Gruyère, ham… w/ chili…).

Mashed butternut is an alternative to mashed potatoes. We had it w/ fried pork chops as well as w/ fried fish fillet: both times it was a delicious meal!

 

 

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