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Roasted Pumpkin and Garlic Mash Recipe
Prepare roasted pumpkin and garlic mash for a savory, wholesome side that pairs well with poultry, beef or vegetarian mains.
Roasted Pumpkin & Garlic Mash is a smooth, savory side dish prepared by blending oven-roasted pumpkin with caramelized garlic, butter or olive oil, and a light touch of milk or cream until the mixture reaches a velvety consistency. Seasoned simply with salt, pepper, and optional herbs such as thyme or sage, the mash showcases the natural sweetness of pumpkin balanced by the mellow depth of roasted garlic. It is commonly served alongside poultry, pork, or vegetarian mains, making it a popular accompaniment for autumn dinners, holiday gatherings, and weeknight meals when a comforting yet nutrient-rich alternative to traditional mashed potatoes is desired.
Roasted Pumpkin and Garlic Mash Recipe
This mash comes together with just a sheet pan and a blender, freeing you from stovetop babysitting. Loaded with beta-carotene, fiber, and immune-supporting antioxidants, it doubles as a make-ahead side that reheats beautifully for busy weeknights or post-holiday leftovers.
Prep Time
20 minutes
20 minutes
Cook Time
45 minutes
45 minutes
Total Time
65 minutes
65 minutes
Ingredients
Butternut pumpkin 1 kg, peeled, deseeded, cut into 2 cm pieces
- Garlic cloves 6 whole, unpeeled
- Olive oil 1 ½ tbsp
- Butter 25 g, chopped
- Thickened (heavy) cream ¼ cup / 60 ml
- Sea salt ½ tsp, plus extra to taste
- Freshly ground black pepper ¼ tsp, plus extra to taste
- Ground nutmeg pinch
- Parmesan cheese 2 tbsp finely grated (optional, enriches flavour)
- Chopped fresh chives 1 tbsp for garnish (optional)
- Extra-virgin olive oil light drizzle for serving (optional)
Method
Preheat the oven to 200 °C (400 °F)
- Cut the pumpkin into large chunks
- Scoop out the seeds and fibres from each pumpkin piece
- Arrange the pumpkin pieces in a single layer on a baking tray
- Drizzle the pumpkin with olive oil
- Season the pumpkin with salt and pepper
- Slice the top off a whole head of garlic
- Place the garlic head on a small square of foil
- Drizzle the cut garlic with a little olive oil
- Wrap the foil tightly around the garlic head
- Place the wrapped garlic on the baking tray beside the pumpkin
- Roast the tray in the preheated oven for about 45 minutes until the pumpkin is very tender
- Remove the tray from the oven
- Unwrap the garlic and let it cool slightly
- Scoop the roasted pumpkin flesh away from the skins
- Transfer the pumpkin flesh to a large mixing bowl
- Squeeze the softened garlic cloves out of their skins into the bowl
- Add butter to the hot pumpkin mixture
- Mash the pumpkin, garlic and butter together until smooth
- Stir in a splash of milk or cream for a looser texture if desired
- Taste the mash and adjust the seasoning with extra salt and pepper
- Serve the roasted pumpkin and garlic mash hot
Nutrition (whole recipe)
Calories
1090 kcal Protein
17 g Fat
66 g Carbs
125 g Fiber
20 g Sugar
22 g
1090 kcal Protein
17 g Fat
66 g Carbs
125 g Fiber
20 g Sugar
22 g
Notes
Opt for a dense-fleshed pumpkin like kabocha or sugar-pie; it purées silkier and needs less milk. Just before serving, whisk in a teaspoon of white miso or a splash of lemon to sharpen the sweetness and make the roasted garlic sing.
why this recipe
The roasted pumpkin and garlic mash is worth making because it transforms humble, seasonal produce into a velvety spoonful of autumn comfort, weaving together the natural sweetness of caramelized pumpkin with the mellow depth of slow-roasted garlic. A splash of warm spices and a hint of butter coax out layers of flavor that rival—and easily surpass—the familiarity of traditional mashed potatoes, all while delivering a lighter, nutrient-packed profile. Its vibrant color alone brings instant warmth to the table, but it’s the irresistible aroma and silky texture that will have guests reaching for seconds and asking for the recipe before their plates are cleared.
FAQs
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Frequently Asked Questions
Can I prepare the Roasted Pumpkin & Garlic Mash ahead of time, and what’s the best way to reheat it without losing its creamy texture?
Yes—make the mash up to 3 days ahead, cool it quickly, and refrigerate in an airtight container. Reheat gently in a saucepan over medium-low heat (or in the microwave at 50 % power), stirring in a splash of milk/cream or a knob of butter to loosen and restore its silky texture; warm just until steaming, not boiling, to keep it smooth.
Can I freeze Roasted Pumpkin & Garlic Mash for longer storage, and what’s the best way to thaw and reheat it?
Yes—portion the cooled mash into airtight, freezer-safe containers (leaving a little head-space) and freeze for up to 3 months. Thaw overnight in the refrigerator, then re-warm gently on the stovetop or in the microwave at 50 % power, stirring in a splash of cream or butter to restore its silky texture.
How can I make this mash dairy-free or vegan?
Swap the butter for olive oil or a plant-based butter and replace the cream with an equal splash of unsweetened oat, almond, or coconut milk (or cashew cream for extra richness). Omit the Parmesan, or stir in a spoonful of nutritional yeast or vegan “Parmesan” to mimic its savory depth—everything else in the recipe is already dairy-free and vegan.