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{{Short description|Dish made of mashed or puréed pumpkin}}
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[[File:Mashedpumpkin.jpg|thumb|A bowl of mashed pumpkin.]]
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'''Mashed pumpkin''' is a vegetable dish made by cooking or [[Maceration (food)|macerating]] the skinless flesh (pulp) of [[pumpkin]]s and then mashing, straining, grinding, or [[purée]]ing until the desired consistency is achieved. It is traditionally served as a [[side dish]],<ref>Ingersoll, Jared. ''Sharing Plates: A Table for All Seasons.'' Millers Point, N.S.W.: Murdoch Books, 2007. {{ISBN|1-74045-963-6}}</ref> although it has many uses in cooking and baking.<ref>Krondl, Michael. ''The Great Little Pumpkin Cookbook.'' New york: Celestial Arts, 1999. {{ISBN|0-89087-893-5}}</ref>
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[[Category:Pages on votes for deletion|{{PAGENAME}}]]


==History==
'''Mashed pumpkin''' is a vegetable dish that can be made from used [[Halloween]] [[pumpkin]]s, or at [[Thanksgiving]] or [[Christmas]] time.
The pumpkin is native to [[North America|North]] and [[South America]].<ref>Sauer, Jonathan D. ''Historical Geography of Crop Plants: A Select Roster.'' New York: CRC Press, 1993. {{ISBN|0-8493-8901-1}}</ref> It was widely cultivated and used for food throughout much of North America by [[Native Americans in the United States|Native Americans]], and many tribes on the eastern coast of North America ate mashed pumpkin.<ref name="Stavely">Stavely, Keith W.F. and Fitzgerald, Kathleen. ''America's Founding Food: The Story of New England Cooking.'' Chapel Hill, N.C.: University of North Carolina Press, 2004. {{ISBN|0-8078-2894-7}}</ref> Some Native Americans also spread mashed pumpkin over scrapes and cuts as a [[poultice]].<ref>Roberts, Margaret. ''Edible & Medicinal Flowers.'' Cape Town, South Africa: New Africa Books, 2000. {{ISBN|0-86486-467-1}}</ref> Mashed pumpkin was likely served at the [[Thanksgiving (United States)|1621 "First Thanksgiving"]] celebration at [[Plymouth Colony]] in America, where members of the [[Wampanoag people|Wampanoag]] tribe celebrated an iconic harvest festival with [[Pilgrim Fathers|the Pilgrims]].<ref>Seale, Doris and Slapin, Beverly. ''A Broken Flute: The Native Experience in Books for Children.'' New York: Rowman & Littlefield, 2005. {{ISBN|0-7591-0778-5}}</ref> [[English people|English]] colonists in [[New England]] quickly adopted pumpkin as a food source, and "pumpkin sauce" (mashed pumpkin) was served at [[inn]]s in New England as early as 1704.<ref name="Stavely" /> Mashed pumpkin was also added to various breads and cakes as a flavoring agent as well as a sweetener.<ref name="Stavely" /> By the mid-18th century, mashed pumpkin was also being used as an ingredient in pies.<ref name="Stavely" /> In the New World [[Netherlands|Dutch]] colony of [[New Amsterdam]] (modern [[New York City]]), mashed pumpkin was mixed with corn meal and fried as a [[pancake]].<ref>Rose, Peter G. ''The Sensible Cook: Dutch Foodways in the Old and the New World.'' Reprint ed. Syracuse, N.Y.: Syracuse University Press, 1998. {{ISBN|0-8156-0503-X}}</ref>


==Cooking==
⚫
{{cookbook}}
Chefs generally recommend steaming when cooking pumpkin to make mashed pumpkin, as boiling in liquid tends to significantly dilute the flavor.<ref>Kitchen, Leanne. ''Grower's Market: Cooking with Seasonal Produce.'' Millers Point, N.S.W.: Murdoch Books, 2006. {{ISBN|1-74045-816-8}}</ref> Some chefs recommend fried or roasted pumpkin for its flavor value over mashed pumpkin.<ref>Burke, Don. ''The Complete Burke's Backyard: The Ultimate Book of Fact Sheets.'' Millers Point, N.S.W.: Murdoch Books, 2005. {{ISBN|1-74045-739-0}}</ref> But well-seasoned mashed pumpkin goes well with cooked [[Game (food)|game birds]] such as [[Quail as food|quail]],<ref>Brennan, Georgeanne and Barry, Jennifer. ''Holiday Pumpkins: A Collection of Inspired Recipes, Gifts, and Decorations.'' New York: Ten Speed Press, 2003. {{ISBN|1-58008-535-0}}</ref> and mashed pumpkin sweetened with dark [[maple syrup]] is a common New England side dish served alongside [[Chicken (food)#Cooking|roast chicken]] or baked [[ham]].<ref>Haedrich, Ken. ''Pie: 300 Tried-And-True Recipes for Delicious Homemade Pie.'' Cambridge, Massachusetts: Harvard Common Press, 2004. {{ISBN|1-55832-254-X}}</ref> Mashed pumpkin may also be used as a substitute for [[fat]] in many bread and cake recipes.<ref>Woodruff, Sandra L. ''Secrets of Fat-Free Baking.'' New York: Avery, 1994. {{ISBN|0-89529-630-6}}</ref>


==Nutritional information==
⚫
[[Category: American cuisine]]
A single cup of unseasoned mashed pumpkin contains only 49 [[Food energy|calories]], but has 564 [[gram|mg]] of [[potassium]], 5,000 [[gram|mcg]] of [[beta-carotene]], 853 mcg of [[alpha-carotene]], 3,500 mcg of [[Cryptoxanthin|beta-cryptoxanthin]], 2,400 mcg of [[lutein]] and [[zeaxanthin]], 12,000 [[International unit|IUs]] of [[vitamin A]], and 2.5 g of [[dietary fiber]].<ref>Bowden, Jonny. ''The 150 Healthiest Foods on Earth: The Surprising, Unbiased Truth About What You Should Eat and Why.'' Beverly, Mass.: Fair Winds, 2007. {{ISBN|1-59233-228-5}}</ref>

==See also==
* [[List of squash and pumpkin dishes]]

==References==
⚫
{{cookbook|Mashed Pumpkin}}
{{reflist|2}}
{{Squashes and pumpkins}}

{{DEFAULTSORT:Mashed Pumpkin}}
⚫
[[Category:Native American cuisine]]
[[Category:Pre-Columbian Native American cuisine]]
[[Category:Squash and pumpkin dishes]]
[[Category:New England cuisine]]

Latest revision as of 21:20, 21 March 2024

A bowl of mashed pumpkin.

Mashed pumpkin is a vegetable dish made by cooking or macerating the skinless flesh (pulp) of pumpkins and then mashing, straining, grinding, or puréeing until the desired consistency is achieved. It is traditionally served as a side dish,[1] although it has many uses in cooking and baking.[2]

History[edit]

The pumpkin is native to North and South America.[3] It was widely cultivated and used for food throughout much of North America by Native Americans, and many tribes on the eastern coast of North America ate mashed pumpkin.[4] Some Native Americans also spread mashed pumpkin over scrapes and cuts as a poultice.[5] Mashed pumpkin was likely served at the 1621 "First Thanksgiving" celebration at Plymouth Colony in America, where members of the Wampanoag tribe celebrated an iconic harvest festival with the Pilgrims.[6] English colonists in New England quickly adopted pumpkin as a food source, and "pumpkin sauce" (mashed pumpkin) was served at inns in New England as early as 1704.[4] Mashed pumpkin was also added to various breads and cakes as a flavoring agent as well as a sweetener.[4] By the mid-18th century, mashed pumpkin was also being used as an ingredient in pies.[4] In the New World Dutch colony of New Amsterdam (modern New York City), mashed pumpkin was mixed with corn meal and fried as a pancake.[7]

Cooking[edit]

Chefs generally recommend steaming when cooking pumpkin to make mashed pumpkin, as boiling in liquid tends to significantly dilute the flavor.[8] Some chefs recommend fried or roasted pumpkin for its flavor value over mashed pumpkin.[9] But well-seasoned mashed pumpkin goes well with cooked game birds such as quail,[10] and mashed pumpkin sweetened with dark maple syrup is a common New England side dish served alongside roast chicken or baked ham.[11] Mashed pumpkin may also be used as a substitute for fat in many bread and cake recipes.[12]

Nutritional information[edit]

A single cup of unseasoned mashed pumpkin contains only 49 calories, but has 564 mg of potassium, 5,000 mcg of beta-carotene, 853 mcg of alpha-carotene, 3,500 mcg of beta-cryptoxanthin, 2,400 mcg of lutein and zeaxanthin, 12,000 IUs of vitamin A, and 2.5 g of dietary fiber.[13]

See also[edit]

References[edit]

Wikibooks Cookbook has a recipe/module on
  1. ^ Ingersoll, Jared. Sharing Plates: A Table for All Seasons. Millers Point, N.S.W.: Murdoch Books, 2007. ISBN 1-74045-963-6
  2. ^ Krondl, Michael. The Great Little Pumpkin Cookbook. New york: Celestial Arts, 1999. ISBN 0-89087-893-5
  3. ^ Sauer, Jonathan D. Historical Geography of Crop Plants: A Select Roster. New York: CRC Press, 1993. ISBN 0-8493-8901-1
  4. ^ a b c d Stavely, Keith W.F. and Fitzgerald, Kathleen. America's Founding Food: The Story of New England Cooking. Chapel Hill, N.C.: University of North Carolina Press, 2004. ISBN 0-8078-2894-7
  5. ^ Roberts, Margaret. Edible & Medicinal Flowers. Cape Town, South Africa: New Africa Books, 2000. ISBN 0-86486-467-1
  6. ^ Seale, Doris and Slapin, Beverly. A Broken Flute: The Native Experience in Books for Children. New York: Rowman & Littlefield, 2005. ISBN 0-7591-0778-5
  7. ^ Rose, Peter G. The Sensible Cook: Dutch Foodways in the Old and the New World. Reprint ed. Syracuse, N.Y.: Syracuse University Press, 1998. ISBN 0-8156-0503-X
  8. ^ Kitchen, Leanne. Grower's Market: Cooking with Seasonal Produce. Millers Point, N.S.W.: Murdoch Books, 2006. ISBN 1-74045-816-8
  9. ^ Burke, Don. The Complete Burke's Backyard: The Ultimate Book of Fact Sheets. Millers Point, N.S.W.: Murdoch Books, 2005. ISBN 1-74045-739-0
  10. ^ Brennan, Georgeanne and Barry, Jennifer. Holiday Pumpkins: A Collection of Inspired Recipes, Gifts, and Decorations. New York: Ten Speed Press, 2003. ISBN 1-58008-535-0
  11. ^ Haedrich, Ken. Pie: 300 Tried-And-True Recipes for Delicious Homemade Pie. Cambridge, Massachusetts: Harvard Common Press, 2004. ISBN 1-55832-254-X
  12. ^ Woodruff, Sandra L. Secrets of Fat-Free Baking. New York: Avery, 1994. ISBN 0-89529-630-6
  13. ^ Bowden, Jonny. The 150 Healthiest Foods on Earth: The Surprising, Unbiased Truth About What You Should Eat and Why. Beverly, Mass.: Fair Winds, 2007. ISBN 1-59233-228-5
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