Creamy Mashed Pumpkin with vanilla
This vanilla pumpkin mash is a deliciously smooth, savoury side that pairs beautifully with seafood, meats and roasted veggies.
Equipment
- Food processor or hand blender
- Oven and Baking Tray
Ingredients
- 2 cups of pumpkin, roughly chopped you can use butternut squash instead of pumpkin
- ½ cup carrots, roughly chopped
- 2 cloves garlic, whole
- 1 teaspoon black pepper powder
- 1 tablespoon olive oil
- 3 tablespoons butter
- ¼ cup heavy cream
- ½ teaspoon nutmeg
- ½ teaspoon vanilla extract
- 1 red chilli either Birds Eye / fresno chilli *Optional
- Salt to taste
Instructions
- Combine 2 cups of pumpkin or butternut squash, roughly cut, ½ cup carrots, roughly chopped, 1 tablespoon olive oil, 2 cloves of garlic, whole, 1 teaspoon black pepper powder and ½ a teaspoon nutmeg and mix so that the spices and oil coat the vegetables evenly.
- Preheat the oven to 200℃ / 390℉. Put the vegetable mixture on a lined baking tray, bake the vegetables covered with a foil for 40 minutes.
- Uncover and bake for another 5 minutes.
- Remove from the oven. In a food processor or a hand blender whizz together the baked vegetables with 3 tablespoons butter, ¼ cup heavy cream and ½ teaspoon vanilla extract. Blend until smooth.
- Adjust the seasoning to taste and serve.