I’m lucky to live in an area where fresh local produce is only minutes away. Direct-from-the-farm roadside stands are welcomed sites along many of the backroads surrounding us.
You can find exciting varieties like this Jarrahdale pumpkin. Don’t adjust your color hues, this pumpkin is fully ripe despite the green color!
Jarrahdale is a great pumpkin for cooking and baking; flavorful and meaty.
I’ve found the easiest way to cook a pumpkin for puree is to bake it like a squash.
I cut the pumpkin in half and scoop out the seeds and fibers. You can save the seeds to roast by soaking the seeds to remove any pulp and then laying them out on wax paper to dry.
Preheat the oven to 350.
Place pumpkin cut side down into a pan. Add about 1-inch of water to the bottom.
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Bake uncovered for about 45 minutes to an hour or until the shell is easily pierced by a fork and the flesh soft and thoroughly cooked.
Scoop out the flesh into a medium-sized bowl.
Puree pumpkin with a hand blender, regular blender or food processor. If it is a too runny, strain through a double mesh strainer.
Puree is ready for use.
Keep unused puree in the refrigerator for up to 4 days or freeze.
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