Pumpkin mash with burnt butter and sage

Try the new mash (hint: it’s pumpkin mash)

Love mashed potato? Of course, you do but if you’ve been sticking with the same recipe for years, it’s probably time to branch out and try something new, namely mashed pumpkin. It’s a side dish that’s unexpected – it boasts a vibrant orange colour and subtle sweetness that complements your more savoury mains like meats, chicken and fish. This particular recipe is topped with sage butter, which sounds fancy but is secretly very easy to do. 

How to make this mashed pumpkin recipe

Butternut pumpkin’s sweetness and smooth texture make it the ideal pumpkin to use for a mash recipe. And, sure, there are a lot of answers to the question, ‘How to make mashed pumpkin?’ – you can boil it, microwave it or even cook the whole pumpkin first and then mash it – so we're going to walk you through the different methods here.

The boiling method: This is the traditional method of boiling pumpkin (and potato) for mash. Start by slicing the pumpkin into equal-sized pieces (about 2-3cm). This helps it cook evenly in the saucepan. Add the pumpkin to a saucepan of boiling water and partly cover the pot with the pot lid. This keeps the heat in. When the water starts boiling, bring the heat down and simmer the pumpkin for around 15-20 minutes. You’ll know it’s done when you can easily pierce a couple of pieces with a knife. 

The microwave method: Many people consider microwaving veggies, like pumpkins, to be quicker and easier than boiling them on the stovetop but this is a personal preference. Again, start with even-sized pieces. Pop them in a microwave-safe bowl, cover loosely and microwave for around 10-15 minutes on high. Stir the pumpkin halfway through the cooking time so that the pieces get evenly cooked. 

The ‘roast the whole pumpkin first’ method: This is slightly different and takes slightly longer but can give your pumpkin mash some lovely mellow, roasted flavours. Slice your butternut pumpkin in half and scoop out the seeds. Spray with oil and roast in a 180°C oven for 30-35 minutes. Once cooked, let it cool slightly and then use a spoon to scoop out the flesh. Mash the pumpkin until smooth. The roasted flavours you get with this cooking method would also make the pumpkin great for Curtis Stone’s honey pumpkin mash or this maple sweet potato mash.

Tips for serving up this recipe for mashed pumpkin

Serve your pumpkin mash the same way you would serve any mashed potato – it’s particularly delicious with sausages (check out Curtis Stone’s bangers and pumpkin mash). If you want to mix it up, try spreading the mash on sourdough bread or use it as the base of a DIY brunch cafe dish, topped with antipasti or poached eggs.