Shared by Tsivia Tobi
Shared by Tsivia Tobi
Mashed Pumpkin
Yield: 8 - 10 servings
Mashed Pumpkin
Yield: 8 - 10 servingsThis recipe was shared by Tsivia Tobi. Read more about her family in "Keeping a Couscous Tradition Alive — Even When There’s No Couscous in Sight" and try her recipes for merget kaski (vegetable soup with bulgur), kofta (meat patties), and turshi (pickled vegetables).
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
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.
