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Mashed Pumpkin

Mashed Pumpkin – Forkwise recipe card (illustration, no photo yet)
LunchInternational⏱ 110 minServes 4EasyGluten-freeEgg-freeVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 1 small pumpkin
  • 1 pinch salt
  • 1 pinch pepper
  • About 1 tablespoon butter

Method

  1. Clean your pumpkin well, being careful to remove manure, dirt, etc. Chop off the stem.
  2. Bake the cleaned pumpkin in a 375 °F (190 C) oven for about 45 minutes per 250 g. A small pumpkin of less than 500 g works best.
  3. Remove pumpkin and allow to rest for 5–10 minutes.
  4. During this time, take out sea salt, butter, and your pepper mill.
  5. Chop pumpkin in half with cleaver, butcher knife, or kitchen hatchet.
  6. Remove seeds and guts; roast seeds and discard the rest.
  7. Separate the skin from the flesh.
  8. Place hot pumpkin flesh in a food processor, along with salt, pepper, and butter to taste.

Video

Video by Coles, hosted on YouTube. The video may show different brands or ingredients – follow the gluten-free ingredient list on this page.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
No photo yet – illustrated placeholder.