Yummy-Yummy-Yummy. Just took my last bite of fresh and cinnamony pumpkin mash. It's warm and creamy yet it has some fleshy pulp since it was made with a real live pumpkin (didn't use the canned stuff this time).
Cooking with fresh pumpkins adds a rustic taste. I spiced it up and added some subtle sweetness but this little baby is savory too. Tonight it was a side dish garnished with marshmallows and coconut flakes, but I'm thinking about adding some of the smashed pumpkin as a topping to my oats in the morning too.
Makes 4-5 cups
2 small sweet pumpkins, quartered and seeded
2 bananas, mashed
1 tsp vanilla extract
1/4 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp ground nutmeg
1 tsp ground cinnamon
1/4 cup maple syrup
1/4 cup dark brown sugar
garnishes: mini marshmallows, sweetened flaked coconut, and chopped walnuts
Preheat oven 350 degrees, and roast pumpkins 45-60 minutes until soft. Remove skin of pumpkin and place in bowl. Mash and add other ingredients.
Place pumpkin mash in ramekins and garnish with toppings, put back in oven for 5 min or until marshmallows melted and beginning to brown.
This is a recipe redux post, so check out some of the healthier pumpkin recipes below!