Pumpkin Savoury Style Mash

"This recipe was developed and tested by Consumer Science students studying Community Nutrition at RMIT University, Victoria, Australia. For a flavour change, you can add ½ teaspoon of honey at step 3, leaving out the tahini paste and curry powder. For a high-energy alternative, add 1 teaspoon of cream and 1 tablespoon of margarine or butter before blending. We made it as posted and thought it was yum. Nutty & sweet."
 
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photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by I'mPat photo by I'mPat
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by I'mPat photo by I'mPat
Ready In:
15mins
Ingredients:
4
Serves:
2
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ingredients

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directions

  • Peel pumpkin and roughly chop into small-medium size pieces.
  • Place pumpkin in the microwave on high for 3 - 4 minutes or until soft.
  • Add tahini paste, curry powder and margarine to the pumpkin.
  • Blend together in a food processor until desired consistency.
  • Serve immediately.

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Reviews

  1. I did some googling and found out that what we call butternut squash in the U.S. is known as butternut pumpkin in Australia. So I used butternut squash for this recipe. I loved the flavor combination of the tahini and curry powder. I recommend adding a touch of salt too.
     
  2. Got to agree with Lalaloula absolutely awesome between that pinch (o'kay maybe I used a smidgeon more) and the nuttiness of tahini it was the best pumpkin mash I have ever had (I also garnished with some toasted sesame seeds to accentuate that flavour). I served for 3 and used 400 grams of pumpkins and 2 heaped teaspoons of tahini past, about 1/4 teaspoon of a hot madrass curry powder, and about a tablespoon of butter (sorry does not make it vegan). Thank you Rhiannon&Matt.gauci, made for ZAAR Chef Alphabet Soup.
     
  3. Wow, this is really, really yummy! The sweet taste of the pumpkin goes so well with the spicy curry and earthy tahini. We all completely enjoyed this easy, tasty mash! Instead of preparing the pumpkin in the microwave, I roasted it in the oven for extra flavour (20 min at 220C). Oh and I used a green hokkaido squash, which has an edible peel. I will certainly make this again as it was so delish! THANKS SO MUCH for sharing your recipe here with us!
     
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RECIPE SUBMITTED BY

My fiance & I have lived in Melbourne all our lives and we love it, it's so diverse & exciting. We went on a world trip in '04-'05 including the US, UK, France, Italy, Malta, Germany, The Netherlands, Egypt, India & Japan. It was awesome, but great to get home & relax too. :) The link on this page will take you to my YouTube channel which has slide-show videos of my pics, featuring some amazing street art around Melbourne. I think it's rude to leave 1 star ratings! To me it's like eating someones cooking then saying "ERGH!" to their face!! :D So we don't give 1 star ratings. If we really don't like something, then it's no stars & a description of why it didn't live up to our expectations, or we may just remove the recipe from our cookbook & leave it at that. We like cross-promoting recipes in our reviews, to share combinations that work, recipes that inspire & methods people may not have thought of. We can't help but put something of ourselves into each recipe we try <img src=http://i335.photobucket.com/albums/m445/mliss29/vegn%20swap/vegnswap.jpg> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
 
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