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.
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)
An easy pumpkin mash that can be served as an alternative for mashed potatoes. It is also a great way to introduce pumpkin to children.
- 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
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.
- Mashed pumpkin can be prepared up to 2 days ahead and refrigerated.
- You can mix in or garnish with fresh parsley.