Pumpkin is a true staple in Jamaican kitchens; used in soups for a natural sweetness, boiled alongside yam and dumplings to accompany meats, folded into seasoned rice, or stewed down in a fragrant curry.
It’s a vegetable that carries both comfort and versatility. For this dish, we’ve taken that beloved ingredient and added a twist: roasting it with brown sugar and cinnamon, then mashing it into a side that’s both sweet and savory. The result is a warm, spiced complement that pairs beautifully with our jerk Cornish hens, creating a fusion that bridges Caribbean tradition with holiday flavors.
Ingredients
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1 medium pumpkin (or about 3–4 cups pumpkin flesh, peeled and cubed)
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2 tbsp olive oil or melted butter
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3 tbsp brown sugar (light or dark, to taste)
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1 tsp ground cinnamon
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¼ tsp salt
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1–2 tbsp heavy cream or coconut milk (for creaminess, optional)
Instructions
1. Prepare the Pumpkin
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Preheat oven to 400°F (200°C).
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Peel, seed, and cube the pumpkin or do large slices since we will mash it after (if not using pre-cut).
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Place pumpkin cubes on a baking sheet lined with parchment paper.
2. Season & Roast
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Drizzle with olive oil or butter.
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Sprinkle with brown sugar, cinnamon, and salt.
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Toss to coat evenly.
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Roast for 25–30 minutes, flipping halfway, until tender and caramelized on the edges.
3. Mash & Finish
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Transfer roasted pumpkin to a bowl.
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Mash with a fork or potato masher until smooth (or leave slightly chunky if you like texture).
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Optional- Stir in cream or coconut milk for richness, adjusting seasoning with extra brown sugar or cinnamon if desired.
4. Serve
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Spoon into a serving dish and finish with a light sprinkle of cinnamon or a drizzle of honey.
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Perfect as a side for roasted meats, jerk Cornish hen, or as a holiday table feature.
Chef’s Tip: For an extra flavor boost, roast the pumpkin with a few cloves of garlic in the pan — then mash them in for a sweet-savory twist.