Dice the pumpkin and the sweet potatoes. Cook together with the freshly grated ginger and the cinnamon stick in a little salted water (so that everything is just covered) until soft. Remove the cinnamon stick and puree everything. Add a piece of butter, possibly warm milk. The consistency should be like a little too firm mashed potatoes. Season to taste with cane sugar and possibly cinnamon, depending on the type of pumpkin. It can be sweet. Depending on the pumpkin, it will be more solid or fluid. And then keep it a little warm, about 15 minutes. The spices and ingredients combine and the whole thing becomes more aromatic!
We ate it as a side dish in Boston a few years ago, and it was squash, which I unfortunately don`t get here. So I created a very similar dish.
I also serve duck breast à ma façon, cranberry sauce according to Horst Scharfenberg and Knöpfli
Ingredients
Print Recipe
Pin Recipe