how do i make a nice mashed pumpkin side dish?

Question

i'll have to use margerine instead of butter. but should i bake it or boil it first?

Answer 1

I bake my pumpkin before making it into this:

Honeyed Mashed Pumpkin

Makes 4 servings.

1 (4 pound) pumpkin, cooked
2 tablespoons butter or margarine
2 tablespoons honey
1/2 teaspoon ground allspice

Add cooked pumpkin to a small saucepan and mash with a potato masher.

Over low heat, heat pumpkin about 3 minutes, shaking pan occasionally to evaporate excess moisture.

Stir in honey butter and allspice. Mix well and serve.

http://www.razzledazzlerecipes.com/flavorsoffall/honeyed-mashed-pumpkin.htm

Answer 2

Mashed Pumpkin and Apples

Ingredients:
2 tablespoons dried sweetened cranberries
3 lbs sugar pumpkin or butternut squash, cut in half,with seeds and strings removed
3 large golden delicious apples, halved and cored (about 1 1/2 pounds)
1/4 cup butter, cut into small pieces
2 teaspoons freshly grated lemons, rind of
1 teaspoon salt
1/2 teaspoon pepper

Put cranberries in small bowl and add 1 cup boiling water and let soak.
Preheat oven to 400 degrees F.
Coat a baking sheet with cooking spray and place pumpkin and apples cut side down on sheet.
Bake 40 minutes or until pumpkin is fork tender and apples are very soft.
Let cool to room temperature.
Scoop pumpkin and apple pulp into large bowl.
Add butter, lemon peel, salt and pepper and mash with a potato masher or beat with a mixer.
Spoon into a serving dish and reheat in microwave if needed.
Drain cranberries and sprinkle on top.

Answer 3

mediterranian mashed pumpkin.


Eazy and tastefuly home recipe


Ingred.
1 kg pumpkins light boilet (5 min)
2 big boiled potatoes
100 gr cuted fennel
salt
black pepper
1 onion cuted julienne
3 cloves mached garlic
50 ml olive oil
juice of 1/2 lemon

Put potatoes and pumpkins in a blender in 1 min
then mix the others ingred.
put the mix in oven in a form (200c) 15 min.

Nicol

Answer 4

Mashed Pumpkin

Most jack-o'-lantern pumpkins have thin walls and very wet flesh and are best used for carving. For cooking, look for varieties with thick walls and dense flesh. You'll find them at farms and farmers' markets.
This recipe goes with Farmer John's Pumpkin Soup, Farmer John's Favorite Pumpkin Bread


Preheat oven to 350°. Rinse a 3- to 9-pound Sugar Pie (also called Sugar), Long Island Cheese, Apple Blossom, or Jarrahdale pumpkin or kabocha squash. With a large, heavy knife, cut in half vertically, starting along one side of stem. Use a mallet or hammer to tap knife gently through flesh. Scoop out and discard seeds, or reserve for another use. Rub the inside with about 2 teaspoons vegetable oil and lay, cut side down, in a 12- by 16-inch rimmed baking pan. Bake until squash is soft when pressed, 45 to 75 minutes.

Scoop out flesh, place in a bowl, and mash with a potato masher. If pumpkin is watery, place pumpkin in two colanders lined with cheesecloth. Let stand, lightly pressing, until dripping stops, 15 to 30 minutes. (Draining is critical for baked goods, but less so for soup.) Most meaty pumpkins yield 3/4 to 1 1/4 cups mashed pumpkin per pound of raw weight. Chill airtight up to 3 days or freeze up to 6 months.

Answer 5

pumpkin , not just for Easter anymore

Answer 6

Boil it first and then add Margarine .