Roasting the pumpkin instead of boiling it concentrates the flavour, and the addition of butter makes this mash incredibly smooth, silky and delicious.
Ingreadient:
- 1.8-2kg butternut pumpkin, seeds removed, peeled and cut into large chunks
- 4 unpeeled garlic cloves, left whole
- 5-6 fresh sage sprigs
- 125g Western Star Original Salted Butter, diced
- ⅓ cup (25g) Perfect Italiano Grated Parmesan
- Salt and pepper to taste
Direction:
- Preheat oven to 200°C/180°C (fan-forced). Line a baking tray with baking paper and place butternut pumpkin on tray. Scatter over garlic cloves and sage
- Arrange 50g of the butter over the pumpkin and season with salt and pepper. Bake 30-35 minutes or until the pumpkin is soft and cuts easily with a fork. Transfer hot pumpkin, roasted sage leaves and pan juices to the bowl of a food processor
- Squeeze roasted garlic from skins and add to pumpkin, discarding skins. Process until smooth
- Add parmesan and half of the remaining butter and mix well. Season with salt and pepper. Serve topped with remaining cubes of butter
