Potato and pumpkin mash
Potato and pumpkin mash is good with meat and even though it may sound weird it is even better served cold on bruschetta.
I have never bought a pumpkin for food and never considered how to prepare it, until my neighbour, la Contadina, gave me a homegrown, medium sized variety and forced me to start looking for recipes. I opted for a mash served warm with chervil, fried onions and crunchy pancetta and it was quite good as a supplement to meat, but it did not become totally irresistible until the day after, when it was served cold as a bruschetta topping. It was so good, I’m happy the pumpkin season has only just begun.