MAPLE CINNAMON MASHED PUMPKIN

Hello Lovely,

I’m on a pumpkin kick right now and I don’t plan to stop! I hope you’re a fan because there’s yet another pumpkin filled recipe coming next week. Today I’m sharing a recipe for Maple Buttered Mashed Pumpkin. I was originally planning on using butternut squash for this recipe, but I just couldn't resist the pumpkin.

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Are some of you already starting to think about Thanksgiving? I mean it is the first week of November so you should be!  According to the stores we should already be preparing for Christmas and if you haven’t started shopping you’re already behind. While Thanksgiving isn't a big deal for us in The Bahamas we can't resist an excuse to over-indulge in yummy foods. Everyone knows the main star of any Thanksgiving table is the turkey, cranberry sauce and stuffing, but sometimes you're stuck on what sides to serve? Enter this sweet and savoury side dish as a great twist on a holiday classic. I made this before but forgot to share the recipe with you. This can be a dish on it's own as it can be very filling and satisfying. The recipe is incredibly simple but also a great way to change up your regular mashed potatoes. Try it for dinner or at your holiday gatherings!

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MAPLE CINNAMON MASHED PUMPKIN

INGREDIENTS

  • 2 pounds (900g) pumpkin
  • 3 tablespoons butter, cut into small cubes
  • 1/2 cup (120ml) low-fat milk
  • 2 tablespoons chopped chives
  • 2 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • Salt and pepper

INSTRUCTIONS

  1. Peel and seed the pumpkin, then chop into cubes. Place the pumpkin into a pot. Fill the pot with enough water to cover everything. Add 1 teaspoon of salt and bring the water to boil. An easier to way to do this is boil everything as is and remove the skin and seeds later.
  2. Drain the pumpkin and return them back to the pot. Mash the pumpkin using a potato masher. Add the butter cubes and stir until the butter melts. Add milk and stir until well incorporated. Season the pumpkin with a little salt and pepper to taste.  Mix in chopped chives, cinnamon and maple syrup. Serve immediately. 
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COOKING NOTES

  • Stir before reheating: There’s a lot of moisture that comes from the pumpkin, so you may notice liquid building up in your leftovers. Just give everything a stir before reheating them.
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