Mashed Pumpkin

Continuing to cook through our white pumpkin that we bought the other day (which has already sacrificed itself to make Pumpkin and Corn Infused Meatloaf, Pumpkin Tots, and Pumpkin BBQ), we decided to make this into a simple side dish to highlight the essence of pumpkin. This one tastes a lot like our Mashed Carnival Squash, but given the cost of pumpkin is a heck of a lot cheaper.

We served our mashed pumpkin under Worcestershire Seared Skirt Steak with a side of steamed peas. However, we think this would go very well with some Roasted Pork Tenderloin or even a Mutton Steak.

Time: 70 Minutes


  • Fresh pumpkin (need about 1/4 of a medium one to make 2 servings)
  • Butter
  • White Pepper
  • Salt


  • Preheat your oven to 350 degrees F, line a baking sheet with foil, and give the foil a quick oil spray.
  • Break Down Your Pumpkin, and slice some into strips.
  • Place the strips on your baking sheet, and give them an oil spray too. Then, place in the oven to roast for about 45 minutes.
  • When your pumpkin slices have softened, remove from the oven.
  • Peel the skin off carefully (they will be hot).
  • Cut your pumpkin into chunks, and place in a bowl. Add in some salt and white pepper, and mash with a fork.
  • Transfer to a pot, and add some butter. Heat to melt, and stir to combine.
  • Plate, devour, and enjoy!

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