Pumpkin Mash with Roasted Garlic and Thyme

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Smooth pumpkin mash with mellow roasted garlic

Pumpkin mash has always been my answer when I want the comfort of mashed potatoes but with a lighter, slightly sweeter note. The roasted garlic in this version melts into the pumpkin, giving a soft, nutty warmth without the sharpness of raw cloves. Fresh thyme keeps the flavour from slipping into dessert territory, adding an earthy anchor that works well with almost any savoury main.

I first made this when I was trying to use up leftover roasted pumpkin. It turned out so good that I now roast pumpkin specifically for this mash. It’s one of those simple pumpkin sides worth making ahead because the flavour actually deepens after a few hours in the fridge, ready to be reheated when guests arrive.

Choosing pumpkin for a silky mash

The texture of your mash depends on the variety of pumpkin you choose. A dense-fleshed pumpkin like Crown Prince, Jarrahdale, or Kabocha will give you a naturally smooth mash that doesn’t need much extra liquid. Butternut squash can also be used for its slightly nutty sweetness.

The garlic is roasted whole in its skin until soft and caramelised. This gentle cooking tames its sharpness and infuses the mash with a rounded, savoury sweetness. Fresh thyme sprigs release their oils during the mashing process, giving subtle herbal notes without overpowering the pumpkin’s flavour.

Ingredients needed

• Pumpkin – 1.5 kg, peeled and cut into large chunks
• Garlic bulb – 1, whole and unpeeled
• Olive oil – 2 tablespoons
• Fresh thyme sprigs – 4
• Unsalted butter – 40 g
• Sea salt – to taste
• Freshly ground black pepper – to taste

Step-by-step for super silky mash

Preheat the oven to 200°C. Place the pumpkin chunks on a baking tray. Slice the top off the garlic bulb to expose the cloves, drizzle with olive oil, and wrap loosely in foil. Place it on the tray alongside the pumpkin.

Roast for 35–40 minutes, turning the pumpkin halfway through, until the flesh is tender and starting to caramelise at the edges. Remove the garlic and pumpkin from the oven.

Transfer the pumpkin to a large saucepan. Squeeze the roasted garlic cloves from their skins directly into the pan. Add the butter and thyme leaves stripped from their sprigs.

Mash with a potato masher for a rustic texture or use a hand blender for ultra-smooth results. Season generously with salt and pepper. If you prefer a looser mash, stir in a splash of warm milk or vegetable stock until it reaches your desired consistency.

Serve warm, garnished with a few extra thyme leaves if you like.

Wine pairings for pumpkin mash

Try a Viognier for its stone fruit and floral aromas, which play beautifully with roasted garlic’s sweetness. A dry Riesling also works well, cutting through the mash’s richness with bright acidity.

Beer pairings for creamy sides

A pale ale with light citrus notes complements the mash without overpowering it. For something rounder, a golden ale brings malt warmth that matches the roasted pumpkin’s depth.

Frequently asked questions

Tips for success

Drain any excess liquid from the pumpkin before mashing to avoid a watery texture. Roast the garlic until the cloves are completely soft — undercooked garlic won’t mash smoothly. If using a blender, blend in short bursts to avoid overworking the mash, which can make it gluey.

Storage and reheating

Store in an airtight container in the fridge for up to three days. Reheat on the hob over low heat with a splash of liquid, stirring often.