Recipe courtesy of Spike Mendelsohn
Print
Pumpkin Patch Mash
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • One 2 1/2-pound sugar pumpkin, peeled, quartered and cut into 1-inch chunks, seeds reserved
  • 1 cup canola oil
  • 1/4 cup plus 1 teaspoon light brown sugar, plus more for garnish
  • Pinch of pumpkin pie spice, plus more for garnish
  • Kosher salt
  • 1 cup heavy cream
  • 8 tablespoons (1 stick) unsalted butter, melted
  • Cracked black pepper to taste
  • Chopped fresh chives for garnish

Directions

Cover the pumpkin with 1 inch of cold water in a large saucepan. Bring to a boil, then reduce to a simmer and cook until it is fork tender, 20 minutes.

Add oil to a small pot and heat over medium heat to 350 degrees F. Once oil is hot add the pumpkin seeds and fry until crispy and brown, about 4 minutes. Remove to a plate lined with a paper towel and sprinkle with 1 teaspoon brown sugar, a pinch pumpkin pie spice, and a little salt. Set aside to use as garnish. 

In a small pot over low heat combine heavy cream and butter. Heat until hot but not simmering. 

Drain the pumpkin in a colander, tossing to remove any excess water. Add the pumpkin back to the saucepan; add hot cream and butter and 1/4 cup brown sugar and mash to a uniform consistency with a potato masher or press through a spider. Season with salt and pepper. Give it a quick mix with a hand mixer to incorporate some air. 

Transfer to serving bowl and garnish with a sprinkle of brown sugar, a pinch of pumpkin pie spice, pumpkin seeds and some chopped chives.Cover the pumpkin with 1 inch of cold water in a large saucepan. Bring to a boil, then reduce to a simmer and cook until it is fork tender, 20 minutes. 

Add oil to a small pot and heat over medium heat to 350 degrees F. Once oil is hot add the pumpkin seeds and fry until crispy and brown, about 4 minutes. Remove to a plate lined with a paper towel and sprinkle with 1 teaspoon brown sugar, a pinch pumpkin pie spice, and a little salt. Set aside to use as garnish. 

In a small pot over low heat combine heavy cream and butter. Heat until hot but not simmering. 

Drain the pumpkin in a colander, tossing to remove any excess water. Add the pumpkin back to the saucepan; add hot cream and butter and 1/4 cup brown sugar and mash to a uniform consistency with a potato masher or press through a spider. Season with salt and pepper. Give it a quick mix with a hand mixer to incorporate some air. 

Transfer to serving bowl and garnish with a sprinkle of brown sugar, a pinch of pumpkin pie spice, pumpkin seeds and some chopped chives.

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