Serves 8
Ingredients
- 250g butter
- 2 medium butternut pumpkins
- Sea salt
- 2 tablespoons curry powder
- 1/4 cup pumpkin seeds (pepitas) toasted
- 1/2 cup flat-leaf parsley leaves
- 1/2 cup celery leaves
- 1/2 cup carrot tops (optional)
- 1/2 witlof, leaves seperated
Pumpkin dressing
- 100ml pumpkin seed oil
- 50ml olive oil
- 50ml champagne vinegar
- 1 clove garlic, finely chopped
- 1 golden shallot, finely chopped
Method
As chefs we always look for a bit of texture in a dish – some crunch certainly does make he eating experience a whole lot better. The salad we serve with this pumpkin mash does just that: it lightens up the dish, adds some texture and the acid helps cut through the richness of the buttery mash.
To make the pumpkin dressing, combine the pumpkin seed oil, olive oil and champagne vinegar in a small bowl.
Add the garlic and shallot and whisk to combine. Cover and refrigerate until needed (it will keep for up to 2 days).
Place the butter in the saucepan over medium heat. Cook the butter until brown (145°C is the perfect temperature for brown butter). Pass it through a fine sieve into a mixing bowl. Reserve.
Meanwhile, remove the top and bottom from each pumpkin, and cut off the skin. Cut the flesh into small cubes and discard the seeds and membrane. Place in a steamer basket over a pan of boiling water (or cook in batches if your steamer is small). Cook for 10 minutes or until tender but not mushy – be careful to leave some texture or it will turn to a puree before your very eyes.
Transfer pumpkin to a large bowl. Add the curry powder and 150ml of the brown butter. Season with salt, and use a potato masher to mash until smooth. The result should be a rich, buttery mash. Feel free to add all the brown butter that is to your taste!
In another small mixing bowl, combine the pumpkin seeds, parsley, celery, carrot tops and witlof. Dress the salad with pumpkin dressing to taste. Serve alongside the mash, or divide the mash onto plates and top with a small heap of salad to cut through the richness.
Chef's note
Add as much or as little butter as you like, depending on your diet and tastebuds. I always like plenty, but with a pumpkin mash, unlike a potato mash, you can get away with making it a bit ‘healthier’ if you desire!
Market tip
Like potatoes, different pumpkins have different uses and strengths. Butternut is a great all-rounder, Queensland blue is brilliant for baking, Kent or jap pumpkin is fantastic for soups, while jarrahdale, one of the most common, is perfect for steaming or boiling.
Enjoy more of Scott's cooking at https://www.booktopia.com.au/marriage-of-flavours-scott-pickett/book/9780143789130.html
