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Today we’ll prepare another butternut mash, however, this time w/ spices from the East giving the mash a mix of sweet pumpkin flavour, Asian background & a hint of hotness – of course you can indulge in real hotness if you like.
The butternut mash will be fine w/ any meat or fish. I’m thinking of steak or pork cutlet or chicken breast or just fish fillet. Serve butternut mash like you’ll serve any potato mash.
So we’re getting at the same result as before when combining sweet butternut w/ hearty bacon & strong goat cheese.
Also the preparation is almost the same as last time.
We start with a nice butternut pumpkin… & don’t forget to preheat your oven to 190° C w/ fan.
…& we need:
- spring onions
- fresh ginger
- fresh garlic
- ham
- shrimps
- cream
- spices like cumin, coriander, curcuma, cardamom, chili – all of the ground type.
Concerning garlic & chili it depends on you how much you’ll like for your side dish.
Then we start processing alike our process last time:
- cut the butternut into halves
- discard any pits & mush
- rub some roasted sesame oil over the butternut halves
- put it in the preheated oven.
I started w/ 30 min for the oven session, because I had a rather small butternut, made the famous test w/ the wooden stick & added another 10 min. I like my butternut pulp really, really soft! (So soft that you won’t need any handheld blender later…)
If the butternut has cooled for 2-3 min after the oven session grab a spoon & scrape the butternut pulp into a bowl.
In the meantime we didn’t idle, but chopped the spring onions, the ham & the shrimps. We pressed the garlic & grated the ginger – all went into a pan w/ some peanut oil.
Frying session is about 10-15 min. It’s a careful frying because nothing shall get burnt. When ready we add some roasted sesame oil for the final Asian touch.
We mix the cream w/ the spices – be careful w/ the amount of ground chili!
The hot butternut mash will be mixed w/ the spiced cream transforming in a purée like mess.
We add the fried mess – and mix.
Add some salt & pepper to taste.
Ready.
Enjoy!
- 1 butternut about 1,1 kg gross
- 1 tsp dark sesame oil
- 50-60 g ham
- 50-60 g shrimps fresh or frozen
- 5-6 spring onions
- 1 tbsp freshly grated ginger
- 1-2 freshly pressed cloves of garlic
- 1 tbsp peanut oil
- 1 tsp dark sesame oil
- 50-100 ml cream
- 1/4 tsp ground coriander
- 1/4 tsp ground curcuma
- 1/4 tsp ground cumin
- 1/4 tsp ground cardamom
- 1 pinch of ground chili
- salt & pepper
- Preheat the oven to 190° C w/ fan.
- Cut the butternut into halves, discard all of the pits & the mush, add a pinch of dark sesame oil & rub it in.
- Place the butternut halves on a baking tray lined w/ baking parchment & let them roast for about 40 min.
- In the meantime chop the spring onions, the ham & the shrimps.
- Grate the ginger & press the garlic.
- Fry everything for about 10-15 min in peanut oil until soft - be careful: don’t burn the mess.
- Finally add sesame oil.
- Mix cream w/ all the spices.
- When the butternut is out of the oven let it cool for some minutes.
- Scrape the butternut pulp w/ a spoon & mash it w/ a fork. Discard the rest.
- Mix in the cream w/ the spices.
- Add the fried mess.
- Add salt & pepper to taste.
- Ready for serving or store it in the fridge & reheat in the microwave.
You may serve the butternut mash at once – or leave it in the fridge for up to 2 days & reheat in your microwave.
The businesswoman w/ too many office hours thinks
Seems to me that butternut may be used as a basis for quite a lot of combinations of flavours. I think I’ll start some test series. The process remains the same, however, the ingredients will care for any extraordinary finish.
…& this is the end!
