Name: Creamed corn and pumpkin mash
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 6 corn cobs, husk and silk removed; 1/4 cup cream; 500 gram pumpkin, peeled, seeded, chopped; 4 cloves garlic, unpeeled; 1 tablespoon vegetable or olive oil; 1/3 cup walnuts, chopped

Creamed corn and pumpkin mash

Serves 4

Prep

10M

Cook

25M

Total

35M

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Ingredients

6 corn cobs, husk and silk removed

1/4 cup cream

500 gram pumpkin, peeled, seeded, chopped

4 cloves garlic, unpeeled

1 tablespoon vegetable or olive oil

1/3 cup walnuts, chopped

Method

1.Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Remove corn kernels from cobs. Place in a saucepan with cream over moderate heat; simmer 8 minutes or until corn is tender and sauce has thickened slightly. Set aside.

2.Meanwhile, place pumpkin, garlic and oil on prepared tray; toss to coat. Season. Bake 20 minutes. Add walnuts; bake 10 minutes more or until golden and cooked. Cool 10 minutes. Set walnuts aside.

3.Squeeze garlic from skins. Add garlic and pumpkin to corn mixture; mash until smooth. Stir in half the walnuts. Serve sprinkled with remaining walnuts.

Use 3 x 400g cans corn, drained, instead of fresh. Steam pumpkin instead of roasting. Cooking time will vary. Use spreadable cream cheese mixed with 2 tablespoons water instead of cream.
Note

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