Kick the canned stuff give real pumpkin a try
By Chef Troy Gagliardo
Posted: Friday, Oct. 26, 2012
Chef Troy Gagliardo
"Chef Troy" Gagliardo hosts a weekly cooking segment called "Troy's Everyday Eats" live every Tuesday on WCCB News Rising from 7 to 9 a.m. He has made over 300 appearances on the show showcasing over 1000 of his unique original recipes. He was also voted one of the Top Five best chefs in Charlotte in 2013. Troy has penned a cookbook called Pseudo Southern, which has been endorsed by celebrity chef and best selling author Fabio Viviani. His business Motown Spice Provisions supplies some of the top restaurants and country clubs in the greater Charlotte area for the past 10 years. He is a self-taught chef who learned early on the importance of family and food, and the connection between both, from his parents and grandparents. Contact him at email@example.com. Visit www.cheftroy.net, and follow Troy on Facebook, Twitter, Instagram, and Pinterest.
Yeah canned is always easier, but never as tasty or as fresh. A fresh pumpkin simply roasted is nothing like canned pumpkin. Sure when you look at the label of canned pumpkin its ingredients are listed as: pumpkin; maybe but when was it grow/cooked and how long has it been in that can?
Roasting an in-season pumpkin is super simple and can be used in almost anything you can create. Try out this smashed potato recipe that is something that not only tastes great but will give you the confidence to move onto other great pumpkin recipes stay tuned next week for an Roasted Pumpkin/Amaretto Tiramisu!
Roasted Pumpkin & Goat Cheese Smashed Potatoes
2 1/2 pounds red potatoes, cut into 1 inch pieces
4 Tablespoons unsalted butter, soften at room temperature
½ cup-heavy whipping cream, room temperature
¼ cup sour cream
2 teaspoons kosher salt
½ teaspoon black pepper
4 ounces goat cheese, soften to room temperature
1 each small pumpkin, about 2 pounds
To garnish: green onions, tops sliced thin
1. Preheat oven to 350 degrees.
2. Half pumpkin, scoop out seeds and lightly oil inside flesh of pumpkin.
3. Season flesh with salt/pepper and place on a foil lined baking tray, cut side down.
4.Roast for 45 minutes to one hour or until tender, remove from oven.
5.Let pumpkin cool just long enough to handle, scoop out flesh and place in a bowl until ready to use.
6.1 pound of raw pumpkin yields about 1 cup of roasted pumpkin
7. Place potatoes in a stock pot, add hot water to cover potatoes.
8. Boil for 30-45 minutes or until a knife inserted slides off easily.
9. Potatoes should still hold shape but will mash with a little pressure, drain potatoes.
10. Place butter and ½ the goat cheese in bottom of a large mixing bowl.
11.To bowl add heavy cream, salt, pepper, sour cream and pumpkin.
12. Using a potato masher begin smashing until all are incorporated.
13. Place potatoes on a serving plate garnish with remaining goat cheese, green onions and serve.
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