Ingredients with Measurements:
- 1 medium-sized pumpkin, peeled and cubed
- 1/2 cup of heavy cream
- 1/4 cup of unsalted butter
- 1/4 cup of brown sugar
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground ginger
- Salt and pepper to taste
- 1/2 cup of chopped pecans
Special equipment needed:
- Large pot
- Colander
- Potato masher or electric mixer
- Baking sheet
- Small skillet
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large pot, boil the pumpkin cubes in salted water until they are tender, about 15-20 minutes.
3. Drain the pumpkin cubes in a colander and let them cool for a few minutes.
4. In a small skillet, toast the chopped pecans over medium heat until they are lightly browned and fragrant, about 5-7 minutes. Set them aside.
5. In the same pot used to boil the pumpkin, melt the butter over medium heat.
6. Add the brown sugar, cinnamon, nutmeg, and ginger to the pot and stir until the sugar has dissolved.
7. Add the pumpkin cubes to the pot and mash them with a potato masher or electric mixer until they are smooth and creamy.
8. Pour in the heavy cream and continue to mix until the mixture is well combined.
9. Season with salt and pepper to taste.
10. Transfer the mashed pumpkin to a baking sheet and spread it out evenly.
11. Sprinkle the toasted pecans over the top of the mashed pumpkin.
12. Bake the mashed pumpkin in the preheated oven for 15-20 minutes or until it is heated through and the pecans are lightly browned.
13. Serve the mashed pumpkin with toasted pecans hot.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 290
Fat: 23g
Saturated Fat: 11g
Cholesterol: 52mg
Sodium: 50mg
Carbohydrates: 21g
Fiber: 2g
Sugar: 16g
Protein: 3g
Substitutions for ingredients:
- Instead of heavy cream, you can use half-and-half or milk.
- Instead of pecans, you can use walnuts or almonds.
- Instead of brown sugar, you can use maple syrup or honey.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Top the mashed pumpkin with marshmallows and broil until they are golden brown for a sweet and savory twist.
- Add a tablespoon of orange zest for a citrusy flavor.
Tips and tricks:
- Make sure to drain the pumpkin cubes well before mashing them to avoid a watery consistency.
- Use a potato masher or electric mixer to achieve a smooth and creamy texture.
- Toast the pecans in a dry skillet over medium heat to bring out their nutty flavor.
Storage instructions:
Store any leftover mashed pumpkin with toasted pecans in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the mashed pumpkin with toasted pecans in the microwave or oven until it is heated through.
Presentation ideas:
Serve the mashed pumpkin with toasted pecans in a large bowl or on individual plates.
Garnishes:
Garnish the mashed pumpkin with toasted pecans with a sprinkle of chopped fresh parsley or thyme.
Pairings:
Pair the mashed pumpkin with toasted pecans with roasted chicken or turkey for a hearty meal.
Suggested side dishes:
Serve the mashed pumpkin with toasted pecans with a side of green beans or roasted Brussels sprouts.
Troubleshooting advice:
- If the mashed pumpkin is too watery, drain it well and add less cream or butter.
- If the mashed pumpkin is too thick, add more cream or butter.
Food safety advice:
Make sure to cook the pumpkin cubes until they are tender and heated through to avoid any foodborne illnesses.
Food history:
Mashed pumpkin with toasted pecans is a classic fall dish that originated in the United States.
Flavor profiles:
Mashed pumpkin with toasted pecans has a sweet and nutty flavor with a hint of warm spices.
Serving suggestions:
Serve the mashed pumpkin with toasted pecans as a side dish for Thanksgiving or any fall meal.
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