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Cutting and Roasting a Jarrahdale Pumpkin

I am so excited to share this exciting new pumpkin we found at our local farm market. At least once a week from mid May to late October we drove to Bud’s to get the best tomatoes in our area. Some weeks we also bought zucchini, peppers, and watermelon. Towards the end of fall we also bought some small pie pumpkins. I love to make Vegan Pumpkin pie and Pumpkin Chocolate Chip Muffins.  You can click on the links below to find the recipes for both of those.

On one of those days. Bud asked if we ever had a Jarrahdale pumpkin, I had never heard of them before and actually thought all the big blue, green and white pumpkins were just for decoration. Well it turns out that is not the case and these pumpkins are not only pretty and unique on the outside, they are also delicious on the inside.

https://www.facebook.com/budsfarmmarket/

Dan and I choose this Jarrahdale pumpkin from Bud’s Farm and decided we were going to open it, roast it, and then make some delicious pumpkin recipes. Here are two pictures of the Jarrahdale pumpkin and the pumpkin on the scale. It weighed 16.8 pounds.

Since the pumpkin was so big and I was concerned about cutting it open myself, I let Dan do the cutting, as you will see in the video it did not take as long as I thought it would to cut open this 16.8 pound pumpkin.

You can find the video here

Cutting the Jarrahdale Pumpkin

Here is a picture of the pumpkin cut open, Dan was right it does look like a heart!

First I boiled the seeds in a little bit of water, this helps they separate from all the pumpkin guts. I put the washed seeds on a baking sheet lined with parchment paper and baked at 350 for about 25 minutes. Be sure to shake the seeds half way through the baking time to ensure even growing.

Baking sheet of pumpkin seeds in the oven Pumpkin seeds in water.

Here is the finished picture of the roasted pumpkin. I roasted in a 375 degree oven for 1 hour.

After letting the pumpkin cool, I scooped it out and left some of it in chunks that Josh and I ate as a warmed side dish. The jarrahdale pumpkin was so sweet and creamy!  I did add about half of the pumpkin into my food processor and processed until it was smooth. I packed about 15 ounces in baggies to freeze. I measured out 15 ounces as that is the amount in a can of pumpkin puree. I will use this for my pumpkin muffins, pumpkin oatmeal, pumpkin bread, and pumpkin pie.

 

One recipe that I also loved with this fresh pumpkin was some waffles I found on line from Minimalist Baker that are so delicious.
I did make a few changes to the recipe, I used oat milk and I used aquafaba (the liquid from a can of chickpeas) instead of the 1 tablespoon of oil.
These waffles were great warm and at room temperature!
Here is the link for the pumpkin waffles

https://minimalistbaker.com/savory-pumpkin-cornbread-waffles/

Thanks for reading, please leave a comment to let me know if you have ever roasted a jarrahdale pumpkin or any other type of pumpkin. Also let me know what you like to make with fresh pumpkin.

Take Care,

Susannah

 

 

 

 

 

 

 

 

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Cutting and Roasting a Jarrahdale Pumpkin

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