sweet & spicy butternut mash

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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.






sweet & spicy butternut mash

Prep Time: 30 minutes

Cook Time: 40 minutes

Servings: 4

sweet & spicy butternut mash

Grab a butternut, halve it, roast it in the oven until soft as butter... and then add some Asian-like spices and some ham and shrimps and mix until there is a fine pumpkin purée!


  • 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

How to...

  1. Preheat the oven to 190° C w/ fan.
  2. Cut the butternut into halves, discard all of the pits & the mush, add a pinch of dark sesame oil & rub it in.
  3. Place the butternut halves on a baking tray lined w/ baking parchment & let them roast for about 40 min.
  4. In the meantime chop the spring onions, the ham & the shrimps.
  5. Grate the ginger & press the garlic.
  6. Fry everything for about 10-15 min in peanut oil until soft - be careful: don’t burn the mess.
  7. Finally add sesame oil.
  8. Mix cream w/ all the spices.
  9. When the butternut is out of the oven let it cool for some minutes.
  10. Scrape the butternut pulp w/ a spoon & mash it w/ a fork. Discard the rest.
  11. Mix in the cream w/ the spices.
  12. Add the fried mess.
  13. Add salt & pepper to taste.
  14. Ready for serving or store it in the fridge & reheat in the microwave.


Cook Time: Do the oven session for the butternut & the frying of the spring onions, ham etc. at the same time. So 40 min is the max for the butternut.

You may add more pressed garlic as well as ground chili - if you like!

Cream: If you like your mash really soft take about 100 ml cream - otherwise stick to 50 ml cream or whatever in between.

Store any leftovers in the fridge for about 2-3 days.

Sorry: no experience for freezing!



(information on equipment)



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!



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