Recipe courtesy of Spike Mendelsohn

Pumpkin Patch Mash

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
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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

  1. 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.
  2. 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. 
  3. In a small pot over low heat combine heavy cream and butter. Heat until hot but not simmering. 
  4. 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. 
  5. 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. 
  6. 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. 
  7. In a small pot over low heat combine heavy cream and butter. Heat until hot but not simmering. 
  8. 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. 
  9. Transfer to serving bowl and garnish with a sprinkle of brown sugar, a pinch of pumpkin pie spice, pumpkin seeds and some chopped chives.