Pumpkin mash with bay leaves

    1 hour 10 min

    Sometimes I make this buttery pumpkin mash as a side dish instead of mashed potatoes. You can use any kind of winter squash or pumpkin.

    4 people made this

    Serves: 6 

    • 2 small winter squash or pumpkins, about 1.5kg total
    • 1 tablespoon butter
    • 100g butter
    • 6 to 8 fresh bay leaves
    • 1/2 teaspoon salt, or to taste
    • 1 tablespoon maple syrup, to taste

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Preheat oven to 190 C / Gas 5.
    2. Cut the pumpkins in half lengthways, then scrape out the seeds and fibres. Place cut side up on a baking tray and brush with 1 tablespoon butter.
    3. Bake in preheated oven until the flesh is soft, about 1 hour.
    4. Meanwhile, put 100g butter with bay leaves in a small saucepan and melt over low heat. Remove from heat and let stand for at least 10 minutes to make sure the bay leaf flavour infuses the butter.
    5. Scrape the pumpkin flesh with a spoon from the skin and place in a bowl.
    6. Remove the bay leaves from the butter then mash into the pumpkin. Season with salt and finally stir in the maple syrup.

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