Creamy, Cheese Pumpkin Mash
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 5 minutes
- 2 cups roasted pumpkin*
- 1 tablespoon oil
- 2 garlic cloves, peeled and finely chopped
- 100g feta, crumbled (I use Danish)
- 3/4 cup grated parmesan cheese
- 1/2 cup cream
- Salt and black pepper for seasoning
- 3 tablespoons chives, chopped
To make roasted pumpkin, pierce two holes with a sharp knife in a whole pumpkin (or a pumpkin segment) and roast for 45 minutes at 180C/350F or until soft and tender. I usually do this and then portion it out for cakes, breads and dishes like this.
Step 1 - Heat oil in a medium sized saucepan and fry garlic on medium high heat for 30 seconds or so. Add pumpkin, feta, parmesan and cream and heat until cooked through and the cheese has melted (the feta won't melt and you'll get some lumps of feta throughout it). Season with salt and pepper to taste. Sprinkle with chives.