Kids Only
 
 Pumpkin
Minimize

Use in soups, casseroles, curries, pasta and vegetable side dishes. Smaller varieties of pumpkin are generally baked whole or hollowed out and cooked stuffed with meat or rice mixtures:

Varieties include:
Iron bark: Large with green-grey skin
Jarrahdale: Large and round with grey-blue skin. The flesh should be firm and a deep yellow colour
Queensland Blue: Deep blue-grey skin
Japanese: Small to medium size, green skin and gold flecks with a very mild flavour
Butternut: Shaped like a pear with a golden brown, hard skin. Its flesh is a deep orange colour
Orange Minikin: Small, squat pumpkin with golden skin
Golden Nugget: Small, round and orange red with bright orange flesh
Gem Squash: Dark green in colour and about the size of an onion

Storage:
In cling film in refrigerator crisper for cut pieces, or at room temperature for whole pumpkins.

Cooking:
Boil for 8-10 minutes. Steam for 15-20 minutes or until tender. Microwave in a covered dish with 1 tablespoon water on HIGH (100%) for 5-6 minutes or until tender, stirring after 4 minutes to ensure even cooking.

Serving suggestion:
Slice off the lids of mini pumpkins and scoop out the seeds with a spoon. Bake with the lids at 180°C for 30 minutes or until tender. Fill with a mixture of chopped spinach, finely chopped almonds, grated nutmeg and ground black pepper. Cover with the lid and return to the oven for 10-15 minutes to heat the filling.

 


Share this recipe