Creamy Spiced Pumpkin

May 9, 2013

I have put optional in brackets for the onion/garlic. Chives and/or leeks work well too! My Italian blood would add oregano or basil too.

These are only ideas and all the measures/weights are an approximate.

 

3Kg Butternut or any Pumpkin

1Kg carrots

1 onion (optional)

3 Cloves minced garlic (optional)

2 Tablespoon extra virgin olive oil

4 Tablespoons butter

2 Tablespoons spicy mustard

1 Teaspoon cinnamon

1/2 Cup dark brown sugar

1 Cup walnuts / almonds chopped roughly

Extra brown sugar

Salt & Pepper to taste

Oven at 180C fan forced

Cube the pumpkin, carrots and onion.

Toss them in olive oil and roast together with the garlic, salt & pepper until just tender.
Once cooked, mash or puree with a processor.
Add the sugar, cinnamon, mustard, butter and check for salt and pepper.  Stir and mash or process until creamy and smooth.

Place the mixture in an oven proof dish.
Sprinkle with nuts and the extra sugar on top.
Bake until hot and bubbly, about 20 minutes or so.

 

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