This is a great side dish to serve with your Slow Carb meals, especially when you’re having company for dinner. I was having guests over for a pork roast and wanted a side dish that could replace mashed potatoes (not an easy feat!)
I decided a pumpkin and carrot mash would give our plates some nice color, plus pumpkin is low in calories and loaded with fiber and antioxidants.
Pumpkin isn’t as common to cook with in the US as it is in Australia, but I’ve really enjoyed incorporating it into my cooking recently. If you haven’t cooked with pumpkin before, you’ll be pleased to find it’s really easy and can be done in so many different ways.
I couldn’t find a recipe I liked so I decided to create my own and add a carrot to give it some extra sweetness. This one turned out really well… we didn’t have a drop left at the end of the night. Even my friend’s 4 year old was asking for seconds.
Feel free to adjust proportions if you want, or even leave out the carrots to reduce the sugar in the recipe.
- ½ a medium to large pumpkin (I use gray or kent – NOT a Halloween jack-o-lantern pumpkin. Or you can use butternut squash, which may be easier to find.
- 1-2 carrots, peeled and coarsely chopped
- ½ cup of veggie broth or chicken broth
- Sea Salt
- Peel and chop the pumpkin and carrot into large chunks and put in a medium-large pot.
- Fill the pot about an inch high with some sort of broth or stock. You can use water in a pinch, but the mash won’t taste nearly as rich.
- Cover the pot and steam for about 15 minutes.
- Turn off heat. Use an immersion/stick blender to blend the pumpkin and carrots into a nice mashed potato like texture. Salt as needed.
Notes: Try adding a bit of cinnamon or nutmeg for variety. Or add additional broth and create a soup.
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