Butternut Pumpkin Mash

Butternut Pumpkin Mash


The addition of butter makes this mash incredibly smooth, silky and delicious.


  • 1.8-2kg butternut pumpkin, seeds removed, peeled and cut into large chunks
  • 4 unpeeled garlic cloves, left whole
  • 5-6 fresh sage sprigs
  • 125g Western Star Original Salted Butter, diced
  • ⅓ cup (25g) Perfect Italiano Grated Parmesan
  • Salt and pepper to taste


  1. Preheat oven to 200°C/180°C (fan-forced). Line a baking tray with baking paper and place butternut pumpkin on tray. Scatter over garlic cloves and sage
  2. Arrange 50g of the butter over the pumpkin and season with salt and pepper. Bake 30-35 minutes or until the pumpkin is soft and cuts easily with a fork. Transfer hot pumpkin, roasted sage leaves and pan juices to the bowl of a food processor
  3. Squeeze roasted garlic from skins and add to pumpkin, discarding skins. Process until smooth
  4. Add parmesan and half of the remaining butter and mix well. Season with salt and pepper. Serve topped with remaining cubes of butter