Pumpkin Ginger Mash

This pumpkin ginger mash is an easy, healthy side dish that infuses mashed pumpkin with fresh ginger, soy sauce, and sesame oil.

A ceramic bowl filled with pumpkin ginger mash with a person scooping a spoon into it.

Kabocha pumpkin has a naturally sweet taste, which is further enhanced by roasting. This side dish goes particularly well with rich roast meats.–Kimiko Barber

Pumpkin Ginger Mash

  • Quick Glance
  • Quick Glance
  • 20 M
  • 1 H, 25 M
  • Serves 4 to 6
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Preheat the oven to 400°F (204°C).

In a small bowl, stir together the vegetable and sesame oils. Brush the inside of the pumpkin with the oils and then sprinkle with 1 teaspoon of salt.

Place the pumpkin, rind side down, in a roasting pan and bake until very tender, 55 to 60 minutes. Remove from the oven and let cool for 10 minutes.

Scoop the pumpkin from its rind and place it in a bowl.

Tester tip: If your pumpkin seems a touch watery, strain it in a fine mesh sieve for a few minutes before mashing to help the mash thicken.

Add the butter and use a potato masher to mash until very smooth.

Tester tip: Some pumpkins and squashes tend to be stringier than others. It’s just sorta like Russian roulette. So if yours is particularly stringy, mash a little longer or try puréeing it with a high-powered blender.

Stir in the soy sauce and the ginger and then season to taste with salt and ground white pepper. Serve warm.

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Recipe Testers' Reviews

This roasted pumpkin recipe gave me all the fall feels! The nuttiness of the toasted sesame oil really played well to the more prominent flavors from the soy sauce and ginger. It’s so yummy that you'll probably be asking for seconds, whether you’re a pumpkin lover (like myself) or a pumpkin hater! I definitely could've eaten all four servings by myself.

I served it alongside a pork loin and simple salad and it was the perfect pairing—especially as the weather gets colder.

I used pie pumpkins because I saw a local farmer selling them at a curbside stand. I roasted them for the full 60 minutes to maximize tenderness. My only tip would be to let the pumpkin cool a bit before scooping out the flesh, otherwise you'll end up with burnt fingers or a messy oven mitt!

A wonderful twist on tradition using the beautiful, naturally sweet flavors of roasted pumpkin or squash with umami-rich soy sauce and toasted sesame oil. This delicious vegetable side dish may not replace your favorite pumpkin pie or roasted acorn squash but deserves it's own place at the fall banquet table.

I chose a beautifully marbled orange and green kabocha squash for this dish. While it was slightly stringy (some pumpkins are, some aren't, and I've yet to figure out which is which from the outside!), I was able to easily mash it with a potato masher. The stringy texture actually gave a little bite to the mash, which would have been rather like baby food, I'm afraid, had it not been there. Actually, I believe this would be a great baby food if pureed! I know my girls would have loved it as tots.

I did not find that it needed any additional salt (between that which was sprinkled on when roasting and the soy sauce) and only the slightest bit of ground white pepper to give it a kick.

The only complaint I have has more to do with the individual squash I used than the recipe itself, which was that it was a little watery, which I've found tends to go along with the stringy texture of some squash. If, like me, you find your squash to be stringy, I would highly suggest straining it a little bit before adding the butter and mashing to remove a little of the excess water. As it was, the flavor was delicious but the texture needed a little thickening. I will definitely be trying this one again, especially as I have better access to more pumpkin and squash in the next month or two and hope to share this recipe with those who come to visit our pumpkin patch as a wonderful option for using some of those beautiful pumpkins!


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