Creamy Mashed Pumpkin Food

MASHED PUMPKIN RECIPE

Steps:

• To start this delicious dish, peel the skin of pumpkin and deseed it. Cut the pumpkin into cubes and then put a pressure cook on medium flame. Add these pumpkin cubes in the cooker along with a little water and close the lid, cook until soft and tender for about 3-4 whistles.
• Once cooked, switch of the burner and let the steam release on its own. Open the lid of the cooker and drain the extra water, if any. Transfer these cooked pumpkin cubes in a bowl and mash them well using a masher until it is smooth.
• To the mashed pumpkin, add the grated cheddar cheese along with fresh cream, salt and crushed black pepper. Mix well using a spoon and once done, transfer it to a serving bowl and garnish with a sprig of parsley. Enjoy!

MASHED PUMPKIN

Steps:

• If using the oven for cooking the pumpkin, preheat it to 425°F, set an oven rack to the lowest position, and line a rimmed baking sheet with parchment paper.
• Wash and dry the pumpkin. Place it in the microwave and microwave it for one minute on each side to slightly soften.
• Using a very sharp chef's knife and a back-and-forth sawing motion, cut a thin slice off the stem end. Place the pumpkin on this newly formed flat area and, again using a back-and-forth sawing motion, cut it in half.
• Use a large metal spoon to scoop out the seeds and the pulp, saving the seeds and washing them to make roasted pumpkin seeds if you wish.

PERFECTLY PUMPKIN MASHED POTATOES

Steps:

• Make potatoes as directed on pouch.
• Stir in pumpkin, syrup and pumpkin pie spice until well mixed. Cook 1 minute, stirring constantly, until hot.
• Drizzle additional maple syrup over top.

CREAMY MASHED SWEET POTATOES

Steps:

• Place potatoes into a large pot and cover with cold water; bring to a boil. Reduce heat to medium-low and simmer potatoes until tender, about 20 minutes; drain and transfer potatoes to a large mixing bowl.
• Beat potatoes with an electric mixer until smooth; add cream cheese and beat again until smooth. Season potatoes with sea salt.

CREAMY PUMPKIN SAUCE

Steps:

• Heat oil in a skillet over medium heat; cook and stir shallots until soft, about 10 minutes. Add butter and allow to melt. Whisk flour into butter mixture until incorporated. Stir cream, salt, and cinnamon into butter mixture and continue whisking until incorporated, about 2 minutes.
• Mix pumpkin and 1/2 cup chicken broth into cream mixture, adding more broth, 1/4 cup at a time, until desired consistency is reached. Simmer sauce until desired consistency is reached, 5 to 10 minutes. Stir sage and thyme into sauce.

MASHED PUMPKIN

Steps:

• Heat oil in a saucepan and fry onions until translucent.
• Add garlic and fry until light golden brown.
• Add cumin seeds and fry until they begin to pop and release their aroma. (About 30 seconds).
• Mix in the pumpkin and saute for 1-2 minutes.
• Add 1/4 cup water. Cover and lower heat to med low. Cook for about 10 minutes or until tender.
• Remove lid and mash pumpkin with fork or potato smasher thingy:-)until smooth.
• Add salt if using. If water is not yet absorbed, cover and simmer until water is absorbed.
• Remove pot from heat and serve as a side dish with rice or roti.

CREAMY MASHED PUMPKIN

Steps:

• Remove the seeds and skin from pumpkin and cut into smaller pieces.
• Boil steam or microwave the pumpuntil until tender.
• Drain pumpkin and mash the pumpkin until smooth, add grated cheese, cream (enough to make smooth) , pepper and salt and continue to mash until cheese has melted.

CREAMY PUMPKIN GNOCCHI

Steps:

• In a Dutch oven, bring 6 quarts salted water to a boil. Place potatoes in a large bowl. Using a fork, make a well in the potatoes; sprinkle with flour. Mix egg, pumpkin and minced sage; pour into well. Stir vigorously until blended. On a lightly floured surface, knead 10-12 times, forming a soft dough., Divide dough into 8 portions. On a floured surface, roll each portion into a 1/2-in.-thick rope; cut crosswise into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in batches in boiling water until they float, 3-4 minutes; remove with a slotted spoon., In a large skillet, melt butter over medium heat. Cook gnocchi until lightly browned, 7-8 minutes, stirring occasionally. Remove from the skillet; keep warm. For sauce, in same skillet, discard melted butter, reserving 2 tablespoons; add sage leaves and cook over medium heat until sage is crispy, 2-3 minutes, turning once. Remove sage and set aside. Add garlic and cook, stirring, 1 minute., Stir in flour until smooth; gradually whisk in cream, salt and 3/4 cup cooking water. Bring to a boil, stirring constantly; cook and stir until thickened, 3-4 minutes. Add gnocchi; toss to coat. Serve with reserved sage leaves and Parmesan cheese. Freeze Option: Cover and freeze uncooked gnocchi in a single layer on waxed paper-lined baking sheets. Transfer to freezer containers; return to freezer. To use, cook gnocchi as directed.