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  • The Australian Women’s Weekly Food

    WHAT’S IN Season PUMPKIN

    Jun 01, 2020 8 minutes

    Pumpkin, a cousin of the zucchini and choko, belongs to the squash family. Although native to North America, it is used extensively around the world for cooking and even recreation – the traditional Halloween jack-o’-lantern is carved out of a pumpkin. In the kitchen, the pumpkin is versatile, with both the flesh and seeds being edible.

    COMMON TYPES BUTTERNUT

    This is a good all-rounder pumpkin, suitable for soups, mashes and roasting. It has a pale orange thin skin and is easy to peel.

    GOLDEN NUGGET

    Small and round with a deep orange skin, this pumpkin is suitable for stuffing and roasting.

    JARRAHDALE

    This is a large pumpkin with a ribbed grey skin. Its sweet flesh is best suited to roasting.

    KENT

    Also known as Jap pumpkin, it has a grey ribbed skin with yellow speckles, and has yellow flesh. Great in salads.

    QUEENSLAND BLUE

    This well-known variety has grey skin and a deep orange flesh. It is a good all-rounder pumpkin. Use in curries and roast vegetable mixtures.

    BUYING AND STORING

    If buying whole, look for pumpkins with firm, unbroken skin. If buying pre-cut pumpkin, make sure the flesh is without soft patches. Whole pumpkins keep for up to three weeks in a cool, dark place. Once cut, wrap pumpkin in plastic wrap and keep in the fridge for up to five days.

    PUMPKIN & PEPITA TEAR & SHARE

    PREP + COOK TIME 1 HOUR 15 MINUTES (+ STANDING) MAKES

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