The Australian Women’s Weekly Food Magazine
WHAT'S IN Season PUMPKIN
These golden heroes are at their peak – good for your dinner, great for your wallet!
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.