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Roasted Pumpkin Mash with Garlic and Thyme
Creamy roasted pumpkin mash recipe seasoned with garlic and thyme, perfect as an easy autumn side dish or Thanksgiving alternative to mashed potatoes.
Roasted Pumpkin Mash is a smooth, savory side dish prepared by baking fresh pumpkin until tender, then puréeing the flesh with a small amount of olive oil or butter, seasonings such as salt, pepper, and garlic, and optional aromatics like fresh thyme or nutmeg. The roasting process concentrates the pumpkin’s natural sugars and imparts a subtle caramelized flavor, while mashing creates a texture similar to velvety potatoes. Commonly served alongside roasted poultry, grilled meats, or holiday entrées, this mash offers a nutrient-rich alternative to traditional starches and is especially popular during the autumn and winter months when pumpkins are at peak season.
Roasted Pumpkin Mash with Garlic and Thyme
Use it to rescue that half-pumpkin lingering in the fridge: the mash comes together with barely 10 minutes of hands-on time and reheats like a dream for meal prep. Treat it as a blank canvas—fold in a swirl of Greek yogurt for tang, a dash of harissa for heat, or a sprinkle of toasted seeds for crunch.
Prep Time
15 minutes
15 minutes
Cook Time
40 minutes
40 minutes
Total Time
55 minutes
55 minutes
Ingredients
Pumpkin, peeled and seeded, cut into chunks (about 3 lb / 1.4 kg)
- Extra-virgin olive oil (2 tbsp)
- Garlic cloves, unpeeled (4 large)
- Fresh thyme sprigs (4–5)
- Unsalted butter, cubed (2 tbsp)
- Heavy cream or whole milk (¼ cup)
- Fine sea salt (¾ tsp, or to taste)
- Freshly ground black pepper (¼ tsp, or to taste)
- Optional grated Parmesan cheese (2 tbsp)
- Optional pinch ground nutmeg (⅛ tsp)
- Optional drizzle maple syrup or honey (1 tsp)
- Optional chopped fresh parsley for garnish (1 tbsp)
Method
Preheat the oven to 200 °C / 400 °F
- Slice the pumpkin in half lengthwise
- Scoop out the seeds and stringy fibres
- Discard the seeds and stringy fibres
- Cut the pumpkin into large even wedges
- Place the wedges on a baking tray
- Drizzle the wedges with olive oil
- Season the wedges with salt and pepper
- Add peeled garlic cloves to the tray
- Scatter fresh thyme sprigs over the tray contents
- Put the baking tray into the preheated oven
- Roast until the pumpkin flesh is tender and caramelised
- Remove the baking tray from the oven
- Let the roasted pumpkin cool until safe to handle
- Peel the skins from the roasted pumpkin wedges
- Transfer the peeled pumpkin flesh to a large mixing bowl
- Squeeze the roasted garlic cloves from their skins into the bowl
- Strip the leaves from the roasted thyme sprigs and add them to the bowl
- Mash the pumpkin, garlic, and thyme together until smooth
- Taste the mash and adjust seasoning with salt and pepper
- Stir a knob of butter through the mash if desired
- Serve the roasted pumpkin mash warm
Nutrition (whole recipe)
Calories
1104 kcal Protein
21 g Fat
76 g Carbs
105 g Fiber
8 g Sugar
44 g
1104 kcal Protein
21 g Fat
76 g Carbs
105 g Fiber
8 g Sugar
44 g
Notes
Roast the pumpkin wedges cut-side-down on a parchment-lined sheet; the direct contact with the hot pan deepens caramelization and keeps the flesh from steaming. If the mash feels stodgy, loosen it with a splash of warm vegetable stock instead of more fat—flavor stays bright, texture stays silky. For a quick flavor upgrade, finish with a drizzle of nutty brown butter and a shower of crispy fried sage leaves.
why this recipe
This roasted pumpkin mash recipe deserves a spot in your repertoire because it transforms the mellow sweetness of pumpkin into a silky, deeply flavored side dish that feels both comforting and refined. Slow-roasting intensifies the natural sugars, coaxing out caramel notes that mingle beautifully with a hint of warm spices and a whisper of browned butter. The result is a vibrant, golden mash with a luxurious texture that pairs effortlessly with everything from weeknight chicken to a holiday roast, yet is simple enough to prepare on a crisp evening when you crave something nourishing. One spoonful, and you’ll taste why this dish elevates pumpkin well beyond the ordinary.
FAQs
FAQ acf
Frequently Asked Questions
Can I make the roasted pumpkin mash in advance and reheat it without losing its silky texture?
Yes—roasted pumpkin mash holds up beautifully when made ahead. Cool it, refrigerate in an airtight container, then reheat gently over low heat (or in the microwave at 50 % power), stirring in a splash of warm vegetable stock or milk to restore its silky texture. Finish with a fresh pat of butter or drizzle of olive oil just before serving.
Can I substitute canned pumpkin purée for fresh roasted pumpkin in this mash?
Yes—canned pumpkin purée will work, but the mash will lack the caramelized depth and slightly drier texture you get from oven-roasted fresh pumpkin. Warm the purée in a saucepan to drive off excess moisture, then proceed with the recipe, adding the seasonings, butter, and cream to taste.
Can I freeze leftover roasted pumpkin mash?
Yes—the mash freezes well for up to 2 months when packed into airtight, freezer-safe containers or zip-top bags with the air pressed out. Thaw overnight in the refrigerator, then reheat gently over low heat, stirring in a splash of warm stock or cream to restore its silky texture if any water separates.