Roasted white pumpkin puree with candied nuts
With all the oranges, golds and reds of fall, the grey”ish” white pumpkin (some are pure white), aka ghost pumpkin, probably gets neglected and that’s unfortunate. In spite of the colour of the rind, its flesh is golden and sweet, much like sweet potatoes and other squashes and it complements other seasonal foods.
The white pumpkins are a cultivated variety, shaped like a regular pumpkin and if harvested on time retains its pure white colour. If left on the vine too long it turns slightly grey.
I picked up one medium sized white pumpkin and let it sit around the kitchen for a few days until I found the opportunity to cook it. I posted a recipe for roasted white pumpkin soup with coconut cream before and this time thought I’d roast it with brown sugar and a couple of spices and then puree and spoon it back into its shell. To add texture, caramelize a few nuts, chop roughly and sprinkle them on top. If you are really in for decadent treat, top with small marshmallows and broil to brown them on top.
Leftovers mashed pumpkin can be used in baking or made into a soup.
1 white ghost pumpkin
Brown sugar, dark or light
3 tablespoons olive oil mixed with a dash of cumin
Maple syrup or agave
Carefully cut the pumpkin in half horizontally.
Remove the seeds and stringy flesh.
Sprinkle with brown sugar.
Drizzle with olive oil and cumin.
Sprinkle salt and pepper.
Bake in a preheated 400ºF oven for about 1.5 hours until done. Insert a knife into the thick part to check if it’s cooked through.
Remove and let rest 15 minutes.
Scoop out the flesh from both halves and place in a mixing bowl.
Mash with a potato masher until relatively smooth.
Taste and add seasoning as needed, some maple syrup, salt and pepper.
Scoop the mashed pumpkin back into one of the two halves or intoi a serving dish.
Sprinkle with chopped caramelized nuts.