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Pumpkin and Plantain Mash

 Pumpkin and Plantain Mash
Beautiful and simple to prepare, this flavorful pumpkin-and-plantain mash is perfectly flavored with roasted garlic and caramelized shallots.—Donna Noel, Gray, Maine
6 ServingsPrep: 30 min. Bake: 30 min.


  • 1 medium pie pumpkin, peeled and cut into 1-1/2-inch cubes
  • 1 ripe plantain, peeled and cut into 1-1/2-inch cubes
  • 4 garlic cloves, unpeeled
  • 12 shallots, sliced
  • 1 tablespoon olive oil
  • 2 tablespoons white wine or chicken broth
  • 1 teaspoon brown sugar
  • 1/8 teaspoon plus 1/2 teaspoon salt, divided
  • 1/8 teaspoon plus 1/4 teaspoon pepper, divided
  • 1/4 teaspoon chili powder
  • 1/3 cup chicken broth
  • 3 tablespoons butter


  • Place the pumpkin, plantain and garlic in a greased 15-in. x 10-in. x
  • 1-in. baking pan. Bake at 375° for 30-35 minutes or until
  • tender.
  • Meanwhile, in a large skillet over medium heat, cook shallots in oil
  • until tender. Add the wine, brown sugar, 1/8 teaspoon salt, 1/8
  • teaspoon pepper and chili powder; cook and stir for 6-8 minutes or
  • until shallots are golden brown.
  • Squeeze softened garlic into a large saucepan; add broth and bring to
  • a boil. Remove from the heat; add pumpkin and plantain. Mash with

2 of 2

Pumpkin and Plantain Mash (continued)

Directions (continued)

  • butter and remaining salt and pepper. Top with shallots. Yield: 6
  • servings.
Nutritional Facts: 2/3 cup pumpkin mixture with 1/4 cup shallots equals 216 calories, 8 g fat (4 g saturated fat), 15 mg cholesterol, 355 mg sodium, 35 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat, 1 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.