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Thanksgiving: Pumpkin Mash

Source of Recipe

From "The Newlywed Cookbook" by Sarah Copeland


Recipe Introduction

"Pure, homemade pumpkin purée is so warming and delicious. Transform it into an elegant accompaniment to seared fish or your Thanksgiving spread by mashing it with butter or olive oil and salt."

List of Ingredients

â—¦ 1 medium sugar pumpkin or butternut, delicata, or acorn squash (about 1 pound)
â—¦ 2 cups chicken broth or water
â—¦ 2 tablespoons unsalted butter or best-quality extra-virgin olive oil, plus more for finishing
â—¦ Kosher salt


Recipe

Using a large, heavy knife, cut the root and stem end off the pumpkin so it has two flat ends. Place it on your cutting board flat-side down; peel using a Y-peeler or standard vegetable peeler. Divide it in half, remove the seeds, and cut the flesh into 2-inch chunks.

Transfer the pumpkin pieces to a medium saucepan and add just enough of the broth to cover the pumpkin halfway. (Chicken broth boosts the flavor for meat eaters, but you can use water for vegetarians.) Bring the liquid to a simmer over medium-high heat and cook until the pumpkin is soft and falls apart easily when pierced with a fork, about 20 minutes.

Drain the liquid and transfer the pumpkin to a food professor and pulse to make a smooth purée; or use a potato masher or ricer to get a smooth mash. Pulse or stir in the butter and season with a pinch of salt. Transfer the pumpkin to a bowl and give it an additional dollop of butter or a drizzle of your finest olive oil. Serve warm.

Serves 4 to 6