Potato Pumpkin Mash by Shana Priwer and Cynthia Phillips
Potatoes and pumpkins are a natural part of many fall meals. Cook this recipe up for the whole family! When serving to older children or adults, season appropriately with salt and pepper.
3 Servings
1 small sweet potato or yam, diced
¼ small cooking pumpkin
1 tablespoon butter or margarine
½ cup shredded cheese
4 cups of water
Preheat the oven to 350°F. Slice the pumpkin in quarters, removing any seeds. Remove the skin, and dice the pumpkin flesh into small pieces.
Combine the potato and pumpkin in a saucepan with the water. Bring to a boil; then simmer for 30 minutes, or until the vegetables are tender.
Place the drained vegetables in an baking dish. Dot with butter and sprinkle the cheese on top.
Bake for 15 minutes, or until the cheese is melted. Let cool completely before serving.
Cooking with Pumpkin
Pumpkins are part of the same family as squashes, and both can be cooked and eaten. There are different varieties of pumpkins — the ones you carve on Halloween won't taste particularly good! Look for pumpkins called “cooking pumpkins,” “pie pumpkins,” or some other designation that indicates that they are meant to be eaten, not carved.
