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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?
- 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.
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…
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!