Mashed pumpkin

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A bowl of mashed pumpkin.

Mashed pumpkin is a vegetable dish made by cooking or macerating the skinless flesh (pulp) of pumpkins and then mashing, straining, grinding, or puréeing until the desired consistency is achieved. It is traditionally served as a side dish,[1] although it has many uses in cooking and baking.[2]

History

The pumpkin is native to

the Pilgrims.[6] English colonists in New England quickly adopted pumpkin as a food source, and "pumpkin sauce" (mashed pumpkin) was served at inns in New England as early as 1704.[4] Mashed pumpkin was also added to various breads and cakes as a flavoring agent as well as a sweetener.[4] By the mid-18th century, mashed pumpkin was also being used as an ingredient in pies.[4] In the New World Dutch colony of New Amsterdam (modern New York City), mashed pumpkin was mixed with corn meal and fried as a pancake.[7]

Cooking

Chefs generally recommend steaming when cooking pumpkin to make mashed pumpkin, as boiling in liquid tends to significantly dilute the flavor.

roast chicken or baked ham.[11] Mashed pumpkin may also be used as a substitute for fat in many bread and cake recipes.[12]

Nutritional information

A single cup of unseasoned mashed pumpkin contains only 49

beta-cryptoxanthin, 2,400 mcg of lutein and zeaxanthin, 12,000 IUs of vitamin A, and 2.5 g of dietary fiber.[13]

See also

References

Wikibooks Cookbook has a recipe/module on
  1. ISBN 1-74045-963-6
  2. ISBN 0-89087-893-5
  3. ISBN 0-8493-8901-1
  4. ^
    ISBN 0-8078-2894-7
  5. ISBN 0-86486-467-1
  6. ISBN 0-7591-0778-5
  7. ISBN 0-8156-0503-X
  8. ISBN 1-74045-816-8
  9. ISBN 1-74045-739-0
  10. ISBN 1-58008-535-0
  11. ISBN 1-55832-254-X
  12. ISBN 0-89529-630-6
  13. ISBN 1-59233-228-5
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