Name: Mashed Pumpkin
Yield: 8 - 10 servings
Ingredients: 2 pounds peeled and seeded pumpkin/winter squash, such as butternut or kabocha, cut into 1” chunks; ½ cup of fresh lemon juice; 1 tablespoon olive oil; 1 large or 2 small cloves garlic, grated; 1 teaspoon salt; 1 teaspoon paprika

Ingredients

Yield: 8 - 10 servings

2 pounds peeled and seeded pumpkin/winter squash, such as butternut or kabocha, cut into 1” chunks
½ cup of fresh lemon juice
1 tablespoon olive oil
1 large or 2 small cloves garlic, grated
1 teaspoon salt
1 teaspoon paprika

SidesKosher for PassoverGluten FreeVegetarianVeganNorth Africa

Preparation

Step 1

In a medium pot, bring 2 quarts of water to a boil. Add pumpkin and cook until soft, about 15 minutes.

Step 2

Drain water from pumpkin, transfer to a large bowl and let cool for 10 minutes.

Step 3

Add the lemon juice, olive oil, garlic, salt and paprika and mash together using a fork or potato masher until smooth.

Step 4

Serve room temperature or chilled with Merget Kaski & Kofta.

The Home of Jewish Food

Ingredients

Preparation

Step 1

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Step 3

Step 4

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