This low carb mashed pumpkin can be served as an alternative for mashed potatoes. It is also a great way to introduce pumpkin to children.
Howdy! Thanksgiving is almost here… Soon, many of us will be making brined turkey, roasted delicata squash, and Texas pecan pie.
Oh, and of course, welcoming family and friends into our homes from different parts of the country, right?
Well, it is always great to have in hand a few simple dishes that allow us to spend more time preparing the turkey.
ABOUT MASHED PUMPKIN
Our savory Mashed Pumpkin or Purê de Abóbora, a gluten-free side dish, is so simple that all that you have to do is cook the pumpkin FIRST.
Then blend it in a blender with a few other ingredients. Easy peasy!
What makes our dish a good side for Thanksgiving?
Although I know that mashed potatoes are the most popular side, it can be handy to have an another dish for those who are not fond of mashed potatoes.
I am a big fan of mashed potatoes, but you might be surprised how many people dislike them, or would really prefer a different dish if available…
…I can count my hubby and children among the haters. 🙂
This pumpkin mash, as well as our mashed sweet potatoes, are hassle-free yet cozy dishes for your holiday table.
They are more nutritious than mashed potatoes, too. I hope that you try both of them this year!
COOK’S NOTES FOR PUMPKIN MASH
- This mashed pumpkin is also a great way to introduce pumpkin to your little ones… much, much better than pumpkin purée from a jar or can.
- Of course, this dish is not just good for Thanksgiving only! You can make mashed pumpkin whenever pumpkins are in season. I sure do!
- You can MAKE mashed pumpkin 2 days AHEAD and then store in an airtight container in the fridge.
- Freeze leftovers for up to 2 months. Thaw in teh fridge and reheat. You may need extra butter and milk/cream.
- Try also these 10 Easy Thanksgiving Sides and 35 Thanksgiving Recipes.
From my family to yours, HAPPY THANKSGIVING!
Easy Mashed Pumpkin (Purê de Abóbora)
Equipment
- blender
Ingredients
- 4½ cups peeled de-seeded, and cooked pumpkin
- 2-3 tbsp unsalted butter melted
- 1 cup heavy cream or plain yogurt
- Salt and ground black pepper to taste
- Grated Parmesan cheese to sprinkle optional
Instructions
- You can cook and peel pumpkin ahead of time. In a blender, blend warm, cooked pumpkin with melted butter, warm heavy cream or yogurt, salt, and pepper until smooth.
- NOTE: You can also use a ricer to process the pumpkin or mash it, following the same preparation as for mashed potatoes.
- Right before serving, heat mixture thoroughly in a medium, non-stick saucepan, stirring often, over medium-low heat. You may or may not need a little touch of yogurt or heavy cream to soften. Place on a serving plate or bowl and sprinkle Parmesan cheese on top, if desired.
Recipe Notes
- Mashed pumpkin can be prepared up to 2 days ahead and refrigerated.
- You can mix in or garnish with fresh parsley.
Nutrition
Deb|EastofEdenCooking says
The festive orange of the Mashed Pumpkin is just irresistible! A splendid Thanksgiving side!
Denise Browning says
Thanks so much, my dear Deb! Wishing you and your family a very Happy Thanksgiving.
Mi Vida en un Dulce says
Pumpkin season is over in Perú. We only one moth to enjoy it, and it’s October, I guess it is imported, so that is why we don’t have it other months and why it is expensive 🙁
Denise Browning says
I am so sorry that pumpkin is expensive down there in Peru, Nydia. Maybe you can try this next October! If not, you can use this recipe to make both mashed sweet potatoes and also mashed potatoes (you guys have a great variety of potatoes in peru that most people don’t even know that exist).
Juliana says
Denise, this mashed pumpkin is sure a great addition to Thanksgiving table…looks delicious!
Enjoy your weekend 🙂
Denise Browning says
Thanks, Juliana! Likewise.
Rekha says
These mashed pumpkin looks very festive and thank you Denise for sharing this lovely recipe 🙂
Denise Browning says
The pleasure is mine, Rekha!
Karen (Back Road Journal) says
I really like the idea of savory mashed pumpkin but I’ll have it with a side of mashed potatoes too. 😀
Denise Browning says
Karen: This is a great alternative for those who do not enjoy mashed potatoes. My husband and children are not a fan.
Little Cooking Tips says
Easy and delicious recipe Denise!! We would love to try it!! Have a beautiful weekend xoxoxo 🙂
Denise Browning says
As always, thank you Panos and Mirella! Wishing you both a great weekend and week as well. xx
Gourmet Getaways says
Very nice colour and texture! Happy thanksgiving, Denise!!!
Julie & Alesah
Gourmet Getaways xx
Denise Browning says
Thank you both Julie and Alesah! Wishing you a very Happy Thanksgiving as well.
Francesca says
Not only is this great by itself, but I end up throwing it’s leftovers into different dishes throughout the week (risotto, pastas, stuffings, you name it). Looks creamy + hearty 🙂
Denise Browning says
Thanks, Francesca! This is the idea. This would be especially great in a risotto.
Anna @ shenANNAgans says
Denise, I shope your Thanksgiving is wonderful, and that you hae amazing dishes like this at your table. Its such a pretty colour, the pumpkin may not be top of the eating list in my world, but the colour is dominating my wardrop. LOL! 🙂
Denise Browning says
LOL… I see!
We love pumpkin dishes — both savory and sweet. But I can understand those who have a different opinion. 🙂