For a quick and easy seasonal accompaniment to your favourite autumnal stews and braising dishes, try this mashed pumpkin recipe as a colourful side instead of the usual mashed potato.
Method
1. Pre-heat your oven to 200°C, 180°C fan oven, Gas Mark 6
2. Simply cut the top and bottom off the pumpkin, peel off all the skin on the outside and remove the seeds.
3. Cut it into cubes measuring around 1/2 to 3/4 of an inch and place them in an ovenproof casserole or baking tray. Add the tablespoon of olive oil, the rosemary, some salt and pepper and mix together.
4. Place in the oven and roast for 25 minutes until softened.
5. Remove from the oven and discard the rosemary. Then it’s up to you: either mash it by hand or liquidise it, depending on how rustic you like it. Season to taste. There you have it – a simple pumpkin mash.
