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!
ingredients:
- 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:
- 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.
Notes
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!