Savory pumpkin puree

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Savory pumpkin puree

This delicious alternative to mashed potatoes packs a ton of flavor and will give you that loaded potato feel, without being heavy. This dish is inspired by the flavor of this regional Italian favorite, pumpkin gnocchi with speck.
Servings 8 people
Prep Time 20 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 40 mins

Equipment

  • baking sheet
  • Baking pan
  • small frying pan
  • bowl
  • potato masher
  • cutting board
  • paper towel to drain the fried sage

Ingredients

  • 1 pumpkin medium, about 4lb
  • 1 bunch of sage fresh
  • 1/2 tbsp rosemary fresh, leaves chopped finely
  • 3 oz speck or thin sliced smoked bacon
  • 8 oz havarti cheese diced
  • 2 tbsp olive oil for frying the sage
  • 2 tbsp butter
  • 1/4 tbsp nutmeg
  • salt and pepper to taste

Instructions

  • Gather your ingredients.
    Ingredients displayed on a cutting board.
  • Preheat the oven at 250 degrees; place the pumpkin on a baking sheet and bake until soft, about 30 to 45 minutes.
    1 pumpkin
  • Meanwhile, clean the sage and separate the leaves from the stems; remove the rosemary leaves from the stems and chop finely; cut the speck into 1/4 inch pieces (if using bacon, then cook the chunks till almost crispy); dice the cheese.
    1 bunch of sage, 1/2 tbsp rosemary, 3 oz speck, 8 oz havarti cheese
    Ingredients chopped and diced on a cutting board.
  • Remove the pumpkin from the oven and cool for a bit; heat a small skillet with 2 tbsp of olive oil; gently fry the sage leaves until crisp, about 2 minutes; drain on a paper towel and then chop half of them; set side.
    2 tbsp olive oil
    Sage leaves bein fried.
  • Adjust the oven temperature to 400 degrees; cut the pumpkin in half, remove the seeds and the skin, scoop the flesh out; place the felsh in a bowl and mash it with a potato masher; season with salt, pepper and nutmeg; add the cheese, speck, butter, chopped sage leaves, chopped rosemary; pour the mixture in a greased baking pan, decorate the top with the fried sage leaves and place in the oven; bake until golden brown, about 15 to 20 minutes.
    2 tbsp butter, 1/4 tbsp nutmeg, salt and pepper to taste
    Prepared pumpkin mixture ready to go into the oven.

Notes

Pumpkin variety on a table.This recipe is inspired by a regional recipe from Trentino Alto Adige, which is a region of the North-East part of Italy. The original recipe is created by turning the pumpkin puree into gnocchi, delicate dumplings mixed with boiled mashed potatoes, boiled pumpkin,  fresh eggs, and some flour. They’re simply boiled and dressed in butter, sage, and speck, a cold-smoked pork ham from that region. 
My take on this recipe transforms it into a simple savory side dish that everyone will enjoy!
Calories: 220kcal
Cost: $$
Course: Main Course, Side Dish
Cuisine: American, Italian
Keyword: baked pumpkin, fall side dish, Italian inspired recipe, Italian pumpkin recipe, mashed pumpkin, pumpkin, pumpkin puree, pumpkin recipe, puree, recipe with speck, savory pumpkin recipe, speck

Nutrition

Calories: 220kcal | Carbohydrates: 12g | Protein: 10g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 290mg | Potassium: 625mg | Fiber: 1g | Sugar: 5g | Vitamin A: 14711IU | Vitamin C: 16mg | Calcium: 215mg | Iron: 2mg

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