Creamy Mashed Pumpkin
Recipe: #21934
December 01, 2015
Categories: Side Dishes, Pumpkin, Australian, Christmas, Easter, Gluten-Free, High Fiber, No Eggs, Vegetarian, Heavy Cream, Kosher Dairy, more
"I found this recipe from Kraft a few years back, the family loved this version of mashed pumpkin for a change. Potatoes are also wonderful done this way. NOTE: It depends on the moisture in the cooked pumpkin as to how much cream you may need and of course I do prefer the good "ol" aussie Kraft cheddar for this recipe! :-)"
Original is 4-5 servings
Ingredients
Nutritional
- Serving Size: 1 (154.1 g)
- Calories 372.8
- Total Fat - 17.7 g
- Saturated Fat - 5.9 g
- Cholesterol - 50.3 mg
- Sodium - 407.2 mg
- Total Carbohydrate - 44.4 g
- Dietary Fiber - 2.3 g
- Sugars - 23.7 g
- Protein - 9.1 g
- Calcium - 222.2 mg
- Iron - 1.1 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Remove the seeds and skin from pumpkin and cut into smaller pieces.
Step 2
Boil steam or microwave the pumpkin until until tender.
Step 3
Drain pumpkin and mash the pumpkin until smooth, add grated cheese, cream (only use enough to make smooth), pepper and salt and continue to mash until cheese has melted.
Step 4
Serve hot.
Tips
No special items needed.
1 Reviews
You'll Also Love
