Wasabi pumpkin purée has this surprisingly addictive combo of sweet and spicy. Great side dish to impress the guests and do something more dynamic than mashed potatoes.
Wasabi pumpkin purée is almost too simple to write down. The idea of mixing both together might sound odd to some… I was one of those sceptic at first. But if you dare, try it out! You’ll fall hard and probably want to make all your loved ones try ASAP. Yes, this kind of recipe!
Technique
The technique is quite similar to mashed potatoes, except for roasting the pumpkin before mashing them up with the usual milk, butter, wasabi, salt and pepper. This way, it brings in this caramelized touch that nobody can resist.
The Perfect Balance
If you are like me, finding that pumpkin, butternut squash or sweet potatoes are too sweet, I highly recommend adding some spice to it, whether it’s ginger, wasabi, chilli or else. This sweetness is balanced to perfection and way more pleasant to devour, especially with those extra citrus flavours and caramelized touch from the roasting of the pumpkin.
Australian Chef
I’m not the biggest fan of wasabi; I don’t add any to my sushis, for example, but in this particular combination, I go “gaga” over it! It’s an Australian Chef who showed me this recipe. Some elements work better when combined, for example, beets and goat cheese or peanut butter and jelly. Your brain might say no at first, but trust me, it will destroy all your senses! Of course, you’ll have to be careful with the dosage of wasabi since it’s a powerful ingredient and could easily overwhelm the dish. Add it little by little.
Variation
You could do the exact same thing with squash or sweet potatoes. It changes from the usual mashed potato or rice, and it goes wonderfully with any protein, whether it’s fish, chicken, ponzu steak (like in the picture), etc.
If you want a new adventure for your taste buds, trust me! It’s the way!
Other Sweet & Spicy Combo Recipes
Wasabi Pumpkin Purée
Ingredients
- 750 g pumpkin (cut into cubes)
- 2 tbsp olive oil
- 1 tsp wasabi paste
- 100 ml milk
- 30 g butter
- salt and pepper
Instructions
- Add the olive oil, salt and pepper to the pumpkin and add to a rack in the oven; cook for about 25 minutes at 180°C (350°F) until golden.
- When the pumpkin is ready, add it to a big bowl; add the milk, butter, wasabi paste, and mash until smooth.
- Check the seasoning, and adjust the wasabi and salt to your taste.
Nutrition
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6 Comments
WOW! You better believe that I was salivating as I was reading + admiring the pictures. Def need to give it a try.
you’ll salivate plenty;)
Wasabi with pumpkin sounds interesting, I feel like the heat works well with the sweetness (:
A really great combination it is. I was myself sceptic at first, but it is magical this mix! Hope you ll try and let me know;)
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