Ingredients with Measurements:
- 1 small pumpkin (about 2 pounds)
- 1/4 cup maple syrup
- 2 tablespoons unsalted butter
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup heavy cream
Special Equipment Needed:
- Large pot
- Potato masher or immersion blender
- Baking sheet
- Pastry brush
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Cut the pumpkin in half and scoop out the seeds and stringy flesh. Cut the pumpkin into large chunks.
3. In a large pot, bring enough water to cover the pumpkin chunks to a boil. Add the pumpkin and cook until tender, about 15-20 minutes.
4. Drain the pumpkin and transfer it to a baking sheet.
5. In a small saucepan, melt the butter and maple syrup together over medium heat. Add the cinnamon, nutmeg, salt, and black pepper and stir to combine.
6. Brush the maple glaze over the pumpkin chunks and bake for 10-15 minutes, or until the pumpkin is caramelized and tender.
7. Transfer the pumpkin to a large bowl and mash with a potato masher or blend with an immersion blender until smooth.
8. Add the heavy cream and stir until well combined.
9. Taste and adjust seasoning as needed.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 10g
Carbohydrates: 23g
Protein: 2g
Sodium: 180mg
Sugar: 15g
Substitutions for ingredients:
- Pumpkin can be substituted with butternut squash or sweet potato.
- Maple syrup can be substituted with honey or brown sugar.
- Heavy cream can be substituted with coconut cream or almond milk.
Variations:
- Add roasted garlic for a savory twist.
- Top with toasted pecans or walnuts for crunch.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and Tricks:
- Use a sharp knife to cut the pumpkin into chunks.
- To make the pumpkin easier to mash, remove the skin before cooking.
- For a smoother texture, blend the pumpkin with an immersion blender.
- Adjust the sweetness and seasoning to your liking.
Storage Instructions:
Store leftover maple-glazed mashed pumpkin in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the mashed pumpkin in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the maple-glazed mashed pumpkin in a large bowl or on individual plates. Garnish with a drizzle of maple syrup and a sprinkle of cinnamon.
Garnishes:
- Drizzle of maple syrup
- Sprinkle of cinnamon
- Toasted pecans or walnuts
Pairings:
- Roasted chicken or turkey
- Grilled pork chops
- Steamed green beans or broccoli
Suggested Side Dishes:
- Roasted root vegetables
- Garlic mashed potatoes
- Cranberry sauce
Troubleshooting Advice:
- If the pumpkin is too watery, drain it well before mashing.
- If the mashed pumpkin is too thick, add more heavy cream or milk.
Food Safety Advice:
- Make sure the pumpkin is cooked through before mashing.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food History:
Pumpkin has been a staple food in North America for centuries. Native Americans used pumpkin as a food source and medicine, and it was introduced to European settlers in the 16th century. Pumpkins were used in a variety of dishes, including stews, soups, and pies.
Flavor Profiles:
This maple-glazed mashed pumpkin recipe has a sweet and savory flavor with a hint of spice from the cinnamon and nutmeg.
Serving Suggestions:
Serve the maple-glazed mashed pumpkin as a side dish for a fall or winter meal.
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Taste: Sweet, Savory, Creamy, Maple, Maple-Flavored