Easy Mashed Pumpkin
A smooth, creamy mashed pumpkin side dish that’s naturally sweet, lightly cheesy, and rich in fiber. Quick to roast and blend, it’s perfect for weeknight dinners, meal prep, or festive meals.
Equipment
- 1 rimmed baking sheet
- Parchment paper (enough to line the sheet)
- Sharp chef’s knife
- Large spoon or metal scoop
- Food processor
- Microwave-safe bowl (optional for microwaving pumpkin)
- Vegetable peeler (optional)
- Measuring Cups and Spoons
Ingredients
- 1 small sugar pumpkin about 3 lbs whole, 2 lbs peeled and cleaned
- ¼ cup heavy cream
- ½ cup Parmesan cheese grated
- 2 teaspoons garlic minced
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon any other salt
- ¼ teaspoon black pepper
Instructions
- Preheat Oven and Prepare Pan: Begin by setting your oven to 425°F (220°C) so it reaches the perfect temperature for roasting. Line a rimmed baking sheet with parchment paper. This prevents the pumpkin from sticking and makes cleanup easier. Using a rimmed sheet also helps catch any liquid released during roasting, keeping your oven clean.
- Wash and Prep the Pumpkin: Rinse the pumpkin under cool running water and gently pat it dry with a kitchen towel. Microwaving the pumpkin for one minute on each side can slightly soften its tough skin, making it easier to cut. This small trick ensures safer handling and smoother prep.
- Cut the Pumpkin in Half: Place the pumpkin on a cutting board. Using a sharp chef’s knife and a steady back-and-forth sawing motion, trim a thin slice off the stem end to create a flat, stable base. Set the pumpkin on this flat surface and carefully cut it down the middle from top to bottom, creating two halves. Take your time here—safety and precision are key.
- Scoop Out Seeds and Pulp: Use a large metal spoon to remove the seeds and fibrous pulp from each half. You can save the seeds for roasting later if desired. Rinse the seeds under water to remove remaining pulp, then pat them dry for a crunchy snack.
- Arrange Pumpkin for Roasting: Place each pumpkin half cut-side down on the prepared baking sheet. Ensure they are stable to prevent tipping during roasting. This orientation helps the pumpkin cook evenly, retaining moisture in the flesh while caramelizing slightly on the edges.
- Roast Until Tender: Transfer the baking sheet to the preheated oven. Roast the pumpkin for 30–40 minutes, or until a fork slides easily through the flesh. The time may vary depending on pumpkin size, so check for tenderness around the 30-minute mark. Roasting intensifies the natural sweetness and gives the mash a richer flavor.
- Cool Slightly and Remove Flesh: Remove the pumpkin from the oven and let it cool for 5–10 minutes to make handling easier. Using a large spoon, gently scoop the cooked flesh from the skin and transfer it to a food processor or large mixing bowl if you prefer hand-mashing. Avoid scraping too close to the skin to prevent bitterness.
- Add Cream and Flavorings: To the pumpkin flesh, add ¼ cup heavy cream, ½ cup grated Parmesan, 2 teaspoons minced garlic, 1 teaspoon kosher salt, and ¼ teaspoon black pepper. These ingredients enhance the pumpkin’s natural sweetness while creating a smooth, rich texture.
- Blend Until Smooth: Process the mixture in the food processor for about 1 minute. Stop halfway to scrape the sides with a spatula, ensuring every piece of pumpkin is incorporated. The result should be silky, creamy, and lump-free. Adjust the texture by adding a splash more cream if needed.
- Taste and Adjust Seasoning: Taste the mashed pumpkin and adjust the salt, pepper, or Parmesan as desired. You can add a touch more garlic or cream for flavor balance. This step ensures the dish is perfectly seasoned to your preference.
- Serve Warm: Spoon the creamy mashed pumpkin into a serving dish. Serve immediately while warm and soft. It pairs beautifully with roasted meats, poultry, or as part of a cozy vegetarian meal.
- Optional Microwave Shortcut: For quicker preparation, after halving and removing seeds, peel the pumpkin with a vegetable peeler and cut into 1-inch cubes. Place in a microwave-safe bowl with ¼ cup water, cover, and microwave on high for 15 minutes, stirring halfway through. Drain any excess liquid and blend as described above.
- Storage Instructions: Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in the microwave at 50% power to prevent drying. If the mash thickens too much after refrigeration, stir in a little cream or water to restore its creamy consistency.
Notes
- Use small sugar pumpkins for the sweetest, densest flesh; avoid large carving pumpkins, which are watery and stringy.
- Slightly microwaving the pumpkin before cutting makes slicing safer and easier.
- Grated Parmesan melts better and blends more evenly than pre-shredded varieties.
- Heavy cream ensures a smooth, silky texture; adjust quantity for desired creaminess.
- Season to taste—garlic, salt, and pepper can be customized to your preference.
- Pumpkin seeds can be saved and roasted for a crunchy garnish or snack.
- Mash can be gently reheated with a splash of cream or water if it thickens after refrigeration.
