Braised pumpkin mash

Ingredients for 4 servings:

• 800 g pumpkin(s), preferably Hokkaido, cleaned and pitted
• ½ tsp, leveled salt
• ½ tsp, leveled turmeric powder
• ½ tsp, leveled Ras el Hanout
• 4 pinches of cinnamon powder
• 4 tbsp olive oil, mild, neutral
• 50 ml milk, warm, alternatively oat milk or similar.
• 1 tbsp butter
• n. B. lime zest
• e.g. salt flakes, or fleur de sel
• n. B. Black pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Cut the prepared pumpkin into even cubes (15 mm). Sprinkle with salt, turmeric, ras el hanout, and cinnamon, drizzle with olive oil, and mix everything together well. Line a deep baking tray with baking paper and distribute the pumpkin cubes evenly. Roast in the oven on the middle rack at approximately 180°C (convection oven) for approximately 40 minutes, turning the pumpkin cubes occasionally. After the cooking time is over (test with a fork!), warm the milk. Press the pumpkin cubes through a coarse potato or spaetzle press into a preheated bowl, or mash them finely with a masher. Add the warm milk and butter and mix until smooth. Season to taste with grated lime zest, salt flakes, and pepper. Serve or keep warm. Serve with fried king oyster mushrooms and coconut milk foam.