By Liliana Moyano for Shine LatinaRoasted pumpkin puree
At a previous job, my co-workers and I would try to sample different cuisines each day of the week. Sushi on Monday, Cuban on Wednesday. On Fridays we were known to end up at Baires, a local Argentinean restaurant that offered a happy hour menu all day. One of my best wine discoveries at Baires was an inexpensive Malbec called Finca La Linda that's smooth with great body, and it goes perfectly with any kind of steak. I still go to Baires often, but the wine is not what really brings me back. It's the Chef's to-die-for roasted pumpkin mash! It is soft and sweet, and it's the perfect side for their churrasco. Every order is made from scratch and goes straight from the oven to the table. The texture of the mashed pumpkin brings out the flavors in the meat without overpowering the churrasco. Pumpkin with butter ready to roast
Since pumpkin is in season, I made this mashed veggie recipe for my family, and- to my surprise- I didn't spend more than $5 on the ingredients! More money to save and splurge on that accompanying steak and red wine, perhaps?
I started by roasting the pumpkin with butter for thirty minutes, which adds moisture to the pumpkin. Once my pumpkin was ready, I scooped it with a spoon and mixed it with more butter, brown sugar and cream. I finished cooking it on the stove while mashing to blend all the ingredients together.
½ small ripe pumpkin
2 tbsp. butter
2 tbsp. brown sugar
¼ cup half & half
Try this dish with my plantain lasagna
Preheat the oven at 350 degrees.
Cut the pumpkin in half, and scoop out the seeds. Rub half a tablespoon of butter on the outside flesh of the pumpkin. Roast in the oven for 30 minutes.
Remove from the oven, and let it cool down for 15 minutes. Scoop the cooked pumpkin from the skin with a spoon, and place it in a pot with the remainder of the butter, brown sugar and half & half. Mix the ingredients well, and cook at medium heat for 10 minutes. Serve with your favorite protein dish.