Pumpkin Mash with Cinnamon

Close up of pumpkin and cinnamon mash garnished with fresh parsley.

Easy and quick to make roasted pumpkin mash is a sweet and salty side dish perfect for fall. Seasoned with cinnamon and ready to serve in less than 30 minutes.

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Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 210kcal

Author: Betty Davies

Ingredients

1 pie pumpkin (about 4 - 6 pounds / 2kg)
1 tablespoon oil
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup heavy cream (whipping or double) (4 tablespoons / 60ml)
1 tablespoon salted butter
¼ teaspoon ground cinnamon

Instructions

Preheat the oven to 430f / 220c and line a baking sheet with foil.
Cut the pumpkin in half and remove the seeds.
Cut the pumpkin into wedges and place on the baking sheet. Drizzle with the oil and sprinkle over a pinch of the salt and pepper.
Roasted the pumpkin for 15 minutes until it is fork tender. Remove from the oven and let cool slightly.
Scrape the pumpkin flesh away from the skin and into a bowl.
Add the cream, butter, cinnamon and salt and pepper to the pumpkin flesh and mash until combined.

Notes

Roast the pumpkin until it is fork tender, it will take around 15 minutes.
If you prefer a wetter mash, just add in a little more cream.
If making it ahead of time, the mash can become a little thick after sitting in the fridge. When you reheat it stir in a little cream or milk to loosen it back up.
Leftovers will keep for up to 3 days covered in the fridge.
Nutritional values are an estimate only.

Nutrition