VegBox Recipes

Creamed Pumpkin With Sage

This started out as an experiment, but soon became a family favourite. It works best with fresh sage, added at the end of cooking. Delicious!


  • ½ pumpkin
  • 1 tablespoon fresh sage
  • Pinch of salt
  • 4 tablespoons double cream (optional) or 2 tablespoons olive oil


  1. Cook the pumpkin
  2. Cut the pumpkin into quarters
  3. Remove the seeds
  4. Cut the flesh from the skin
  5. Cut the flesh into chunks
  6. Steam (or boil in a little water in a covered pan) for about 10 minutes until soft
  7. Allow to cool slightly
  8. Chop the sage finely.
  9. Mash the pumpkin and mix with the sage, salt and butter or oil.
  10. Serve as a side dish with a warming autumn meal.

Time From Cupboard-To-Table

15 minutes

Notes & Variations on Creamed Pumpkin With Sage

If you don't have any pumpkins, you can also make this recipe with butternut squash or gem squash.

This makes a great pumpkin gratin, if you put it in an oven-proof dish and cover with 50g grated cheese. Put under a grill for 5 minutes until lightly browned and bubbling.


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