Mashed Pumpkin | Kumro Sheddho2015-01-15
- Prep Time : 5m
- Cook Time : 10m
- Ready In : 15m
You might have had mashed potatoes and even swedes, but have you had mashed Pumpkin or Butternut Squash?
I first had this after I got married, it is a quick way to add vegetables to your meals, without too muc hassle.
The typical Bengali way of eating this is by adding a generous splash of Mustard oil- its pungency offsets the sweetness of the pumpkin beautifully and the crushed green chilli really awakens your sleeping tastebuds.
I’m sure you’ll like it as much as I do.
- Bitternut Squash/ Pumpkin- 250 gm
- Mustard oil- 1 tbsp
- Salt- to taste
- Green chilli- 1
- Ghee- 1 tsp (optional)
Halve or slice the butternut squash and steam/ pressure cook or boil with skin until soft. This should take about 8-10 minutes.
Remove the pulp and mash.
Add a splash of mustard oil.
Crush a green chilli into the mash and add salt to taste.
Making this mash is easy but my job was made even easier with my trusted Oxo Fruit Scoop that helped me scoop out the seeds literally in seconds.
If you don’t like Mustard oil, you could always add Ghee instead.
Get yours here: