IvanEats recipe
Mashed Pumpkin and Mushrooms
Cooking for
4
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Ingredients
Mashed Pumpkin
Fried Mushrooms
Method
Mashed Pumpkin
- Cut the pumpkin in half, remove the seeds and threads, and cut into halves again so the half pumpkin becomes two pieces. Place on a roasting tray.
- Brush with 2 tbsp olive oil and place the sage, rosemary, thyme, red chili pepper, and garlic equally divided in the cavities.
- Season with salt and black pepper, then drizzle over 1 tbsp olive oil.
- Roast in the oven at 200°C (205°C) for 1 ½ hours.
- Discard the herbs and chili, then squeeze out the soft garlic cloves. Scoop out the pumpkin flesh with a spoon and place both the flesh and garlic in a food processor.
- Add the butter and grated Parmigiano Reggiano.
- Blend until completely smooth, scraping down the sides as needed.
Fried Mushrooms
- Slice or tear the mushrooms into medium pieces.
- Heat up olive oil and melt the butter in a frying pan, then sauté the mushrooms until they develop good color. Season with salt and black pepper.
- Add the chopped sun-dried tomatoes and continue sautéing for a few minutes.
- Plate on top of the mashed pumpkin and add some extra grated Parmigiano Reggiano. Enjoy!
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