This makes quite a soft mash that is perfect with chicken or veal snitzel, or something crunchy, where it acts like a sauce. Read the Recipe Notes below for more ideas.
½ large grey pumpkin (about 1 kg/2¼ pounds) Salt Freshly grated nutmeg 1 Tbsp butter 3 cloves garlic, peeled and thinly sliced 12 sage leaves Chilli flakes, optional
1 Chop pumpkin into large chunks removing seeds (see
Steam pumpkin (or cook in gently boiling water) until JUST tender. Remove from steamer (or drain), and spread pumpkin on a chopping board. Scoop flesh from skin and put in a warmed medium-sized china bowl (this will help keep the pumpkin hot, glass or metal will not). Mash (or push pumpkin through a coarse sieve), and whip in salt and freshly grated nutmeg to taste. Cover purée with a china plate to keep hot.
2 Heat a small frying pan over medium heat and add butter. Once it starts foaming, add the garlic and sage and cook for a few minute until the garlic turns a light golden colour. Spoon buttery mixture over the top of the mash and dust with a few chilli flakes. Serve immediately.
You will get a better result by steaming rather than boiling the pumpkin. Alternatively, roast it.
If the mash cools – and there’s no reason why you can’t make it ahead, and reheat it – either reheat in a microwave, or in a saucepan over a gentle heat; stirring constantly. If you prefer to transfer it from the mashing bowl to a serving bowl, choose a china serving bowl and warm it through first.
The mash can also be finished with parmesan cheese.
It will be too watery if made with buttercup or butternut pumpkins, but streaking it through a hot potato mash will be successful.