Simple, comforting, and delicious

Our Cheesy Pumpkin Mash is a clever way to give leftover pumpkin a second life. Blending smooth pumpkin with a touch of cheese, this dish makes the perfect side or a meal in its own right.

Serves

4-6

Ingredients

1-2 medium pumpkins
4 large potatoes
100g shredded cheese.
½ teaspoon ground nutmeg
salt
pepper

Method

Preheat oven to 180°c
Wash potatoes and pumpkins thoroughly.
Peel the potatoes and dice into even chunks. Bring a pot of salted water to the boil and add in the potato chunks. Cook for 15 minutes or until tender and then drain. Return the cooked potatoes to the pan.
Half the pumpkins and wedge each half into 4, keeping the seeds in. Place on baking trays, sprinkle with salt and roast for 30 minutes, or until soft.
When pumpkins are baked, allow to cool until they’re more easy to handle. Using a spoon, scoop out the seeds, then scoop out the rest of the flesh into the potato pan.
Using a masher, mash the pumpkin and potato together. Because pumpkin holds more water, you shouldn’t need to add any milk or liquid.
Mix through the ground nutmeg and add salt and pepper to taste.
Add the shredded cheese and mix through with a spatula.

Serving suggestion: Either serve on the side of a pie, your favourite protein or use as the topping of a fish or cottage pie!

Download the recipe card here.

Cooking for more? We have a catering size recipe available too! Click here.