Give your mash a sunny makeover with a liberal dose of pumpkin and gorgeous caramelised onion topping.

Prep Time : 0:20 | Cook Time : 0:40 | Total Time : 1:00 | Serving : 4 person.

Ingredients

• 800g butternut pumpkin, peeled, cut into 2cm cubes

• 2 large (350g) sebago potatoes, peeled, cut into 2cm cubes

• olive oil cooking spray

• 4 garlic cloves, unpeeled

• 1/3 cup sour cream

Caramelised onion

• 20g butter

• 1 large brown onion, halved, thinly sliced

• 2 tablespoons brown sugar

• 1 tablespoon red wine vinegar

Method

• Step 1

  Preheat oven to 200°C/180°C fan-forced. Grease a large baking tray and line with baking paper. Place pumpkin and potato on tray. Spray with oil. Roast for 20 minutes. Wrap garlic in foil. Add to pumpkin mixture. Roast for a further 20 minutes or until vegetables are golden and garlic is tender.

• Step 2

  Meanwhile, make Caramelised onion: Melt butter in a large pan over low heat. Add onion. Cook, stirring occasionally, for 10 minutes or until softened. Add sugar and vinegar. Cook, stirring, for 20 minutes or until onions are caramelised. Set aside.

• Step 3

  Squeeze garlic from skins and place in a bowl with vegetables. Using a stick blender, blend until smooth. Season with salt and pepper. Stir in sour cream. Serve with onion.