Mashed Pumpkin/Butternut Squash
Here is a mashed pumpkin recipe with a big twist from the traditional, with very different flavors.
Thanksgiving is around the corner; the preparation, and the planning is at its peak. We do not have family here. We do not meet very many people during Thanksgiving. But all the festivities and the preparations reminds me of home. Pumpkins and Butternut Squashes are so abundantly used during this time of the year here. But back home we cooked pumpkin almost round the year. This is a very simple recipe, perhaps the most underrated of all the ways we cook pumpkins; this is not the kind of recipe which would be ever written down. It was just an insignificant part of our daily meals. Insignificant it was, but I loved it! Using the fire roasted dried chili pepper was my ma’s signature touch. That distinct aroma of the fire roasted chili peppers and the mustard oil combined with the creamy yellow pumpkin to create everlasting memory. The fire roasted chili pepper was not used in any other recipe by ma. Why she used it here in mashed pumpkin I do not know, but it did add an unforgettable flavor to the not so interesting pumpkin. Sometimes this kind of easy comfort food calms my restlessness.
Back home ma would cook/boil the pumpkin with the rice; that way it did not have to be cooked separately – just another way to save some time, and it also made it less watery when mashed. Traditionally this is called “Kumro Bhate” (Kumro= pumpkin Bhate=steamed in rice) or “Kumro Makha” (Kumro= Pumpkin Makha=Mashed). Mustard oil is traditionally used as a cooking oil and for garnishing at the Eastern Regions of India. You can use any other oil or butter, but the flavors will be very different from this one.
Here is the mashed pumpkin with Fire Roasted/Charred Chili Pepper, Coconut and Mustard Oil.
Mashed Pumpkin/Butternut Squash
Ingredients:
- 2 Cups diced Butternut Squash/Pumpkin (Cut the squash into half, deseed and peel the squash/pumpkin and dice it)
- Salt
- 1 Teaspoon pure organic Mustard Oil (May be substituted with Olive Oil or any other flavorful oil of your choice)
- 1/4 – 1/2 Teaspoon Sugar (Adjust to taste)
- 1.5 Tablespoon Fresh Grated Coconut (The Frozen Shredded Coconut may be used)
- 2 Red Dried Chili Peppers
- Fresh Cilantro/Coriander Leaves for Garnish (Optional)
Preparation:
Cooking the Pumpkin/Squash:To Steam:
In a Pressure Cooker: Add the required amount of water in the pressure cooker (Follow instruction for your cooker). Put all the diced pumpkins/butternut squash in a bowl in the middle of the pressure cooker and steam it for about 10 -12 minutes.
In a Steamer: Place in a steamer or metal colander which will fit in a deep covered pan. Put over boiling water, cover, and steam for about 20 minutes, or until fork tender.
To Boil: Cover the diced pumpkins/squash with lightly salted water; boil for about 20 minutes, or until tender.Microwave Method: Add 1 tablespoon water to the diced pumpkin; place them in a microwave safe bowl, cover it and cook for about 5 minutes. Uncover, toss the pumpkins, if all the water has dried out, add another spoonful, cover and cook for another 5-7 minutes or until the pumpkin is soft. Note that the time might vary with microwave.
Mash the cooked pumpkin/squash with a masher or run it through a mill if you want it really smooth. Put the mashed pumpkin/squash on a strainer or sieve and let the extra water drip out. (If you skip this step you will end up with a mash which will be watery instead of creamy).
To Roast the Peppers directly on Fire: (Caution: This process creates intensely strong smell which will make you cough and sneeze
Use mask if you need to and char/roast them in a very well ventilated area)
Hold the end of the chili pepper with a tong directly on fire (Stove top or grill). As the chili pepper catches the fire (you will see the flame on the pepper), remove it from the stove top/grill and let fire char the chili pepper. Gently blow out the flame right after. Drop the pepper on a plate or directly on the mashed pumpkin/squash.
Add the roasted/charred chili peppers and the other ingredients to the mashed pumpkin/squash and mash it again for all the ingredients to combine well. Garnish with chopped cilantro.(This is only a base recipe; feel free to add nuts, raisins/dried cranberries, may be some cream, whatever you and your family would enjoy.)
Serve warm.
Very different flavors, very different taste; overall a non traditional mashed pumpkin. We usually serve this as a side with warm rice. Use it as any other side recipe – pumpkin with awesome, flavors, sweet and fire!
Happy Thanksgiving! Have a fabulous time with family and friends.
Related Posts:
Butternut Squash with Black Beans and Walnuts
Saffron and Honey Glazed Root Vegetables
Dum Aloo: Potatoes Simmered in Spices and Coconut Milk
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November 23rd, 2009 at 2:54 pm
Love the pic of chill on fire.. very nice technique to add some heat and flavor to the dish. bowl of mashed pumpkins looks delicious..
November 23rd, 2009 at 3:37 pm
One more fab way of enjoying butternut squash.
November 23rd, 2009 at 3:38 pm
A wonderful way of preparing pumpkin! Yummy!
Cheers,
Rosa
November 23rd, 2009 at 4:08 pm
That looks wonderful!!!What a great recipe for a Thanksgiving table
November 23rd, 2009 at 4:32 pm
Lovely pic and this definitely needs mustard oil. Nothing else will do
November 23rd, 2009 at 4:39 pm
Love the way you prepared the pumpkin…the picture is so pretty
November 23rd, 2009 at 6:35 pm
Wow,awesome recipe,should be tasting great,wonderful pictures!
November 23rd, 2009 at 7:05 pm
Aww the chilli in fire is very impressive and the the puree too!
November 23rd, 2009 at 7:23 pm
After seeing lots of pies it’s very nice to see a savory pumpkin recipe for those of us who don’t like pumpkin pie. This looks delicious.
November 23rd, 2009 at 8:28 pm
A great alternative to the traditional Thanksgiving sweet potato recipe. I just love these fragrant flavors. Have a wonderful Thanksgiving holiday.
November 23rd, 2009 at 8:47 pm
This reminds me of something that my mom used to prepare often and gosh I had almost forgotten about it. She used to season the boiled and smashed pumpkin and then add yogurt to it.
Looks wonderful Soma, love that color.
November 23rd, 2009 at 8:56 pm
Hey there Darling.. I’ve missed you. I had to move my blog because I was dealing with a few blogzillas.. in a very small clique.. hope you got my e-mail.
Pumpkin BTW is my favorite.. oh YUM yum…
November 23rd, 2009 at 9:50 pm
I agree with Sandeepa … all bhates (?) have to have mustard oil. Ahhh … can imagine the flavour with that roasted chilli!
November 23rd, 2009 at 9:57 pm
Hey, the roasted chilli really caught my attention! Must have added a lovely flavour. This subzi is new to me.
November 23rd, 2009 at 11:00 pm
I’m definitely giving this a try, but without chilly! Thank you.
November 24th, 2009 at 2:29 am
hey soma,
how r u feeling now?
pumpkin mash looks delish!
Regards,
Veds
November 24th, 2009 at 4:05 am
I just love the addition of coconut and chillie in them.
November 24th, 2009 at 4:51 am
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November 24th, 2009 at 8:10 am
Sounds really tasty! I love the sweet with the chilie heat. I am thinking of asking Santa for the new Cuisinart electric pressure cooker. What do you think?
Dear Natashya,
I could not live without a pressure cooker! We cook beans and lentils almost every single day and the cooker makes life so much quicker. I have a few in different sizes
November 24th, 2009 at 9:24 am
a very unique recipe indeed! love the flame picture!
November 24th, 2009 at 9:49 am
Nice picture and beautiful dish
November 24th, 2009 at 4:12 pm
Wow, pumpkin season around, could possibly try this one, looks too good:)
November 24th, 2009 at 6:26 pm
that’s a nice twist.. i like it. how have you been? long time since we chatted.
November 24th, 2009 at 8:51 pm
Soma, I love kumro bhate or makha, I make it frequently for me, but the idea of adding charred chilli is very new to me..My ma used to make aloo bhate with fried red chilli, that tastes divine..but never charred chilli..your kumro bhate is making me drool
November 24th, 2009 at 8:52 pm
Oh..BTW, the pic of charred chilli is absolutely gorgeous
November 24th, 2009 at 9:20 pm
Gosh!That is a great twist, indeed!I love the flame pic, Soma so much..
November 24th, 2009 at 11:03 pm
Love all the pics,esp the chilli.The mashed squash looks great and is new to me.Unique recipe as always Soma.
November 25th, 2009 at 2:39 am
mmm that sounds delicious!
November 25th, 2009 at 9:03 am
I’ve been making it quite regularly nowadays. Yours look glam!
November 25th, 2009 at 10:13 am
The dish sounds amazing!!
November 25th, 2009 at 11:16 am
what a delight ! so easy n so fast !!
November 25th, 2009 at 11:40 am
We use butternut squash in Azerbaijan. I find pumpkins to be on the bland side, but I am sure flavored with the ingredients you suggest, it tastes great. I should try. Thanks for the recipe!
November 25th, 2009 at 1:45 pm
I love the look and sound of this! Gotta try it
cheers!
November 25th, 2009 at 4:59 pm
Love the chilli fire part……gorgeous.
November 25th, 2009 at 10:23 pm
Pumpkin and chili peppers; what an interesting combination. I have never tried them together, but I bet the chili peppers give a punch to the pumpkin.
November 26th, 2009 at 1:37 pm
The fire and chili pic is outstanding! Definitively a tasteful recipe Soma
Happy Thanksgiving!
Cheers,
Gera
November 26th, 2009 at 6:27 pm
I didn’t know we have mashed pumpkin dishes in India! Well, coming to think of it Kerala erissery is kind of a variation of mashed pumpkin I guess. Love that chili on fire pic. Hope you are having a lovely thanksgiving!
November 28th, 2009 at 11:26 am
Charred chilies – big sigh! Amazing, simple recipe. I have so much squash of all kinds that I haven’t even cut open yet. Must try this with some of it. : }
November 28th, 2009 at 2:24 pm
That is the second time I see today mashed pumpkin recipe and I’m more and more intrigued and hungry
Sounds really good!