As the seasons change and autumn arrives, our thoughts turn to warm, comforting dishes that incorporate the rich flavors and textures of the harvest. Among the many delicious varieties of pumpkin, Jarrahdale stands out for its sweet, nutty flavor and vibrant orange color. This versatile squash is perfect for baking, roasting, or adding to a variety of recipes. Whether you’re looking for a hearty soup, a flavorful curry, or a sweet dessert, we’ve got you covered with these 19 delicious Jarrahdale pumpkin recipes.
From classic roasted pumpkin with rosemary and garlic to innovative dishes like pumpkin and spinach quiche or pumpkin and coconut curry, there’s something here for everyone. So why not start planning your autumn menu today? In this article, we’ll explore the many ways you can use Jarrahdale pumpkin in your cooking, from savory main courses to sweet treats.
Roasted Jarrahdale Pumpkin with Rosemary and Garlic
Roasted Jarrahdale Pumpkin with Rosemary and Garlic Recipe
Summary: This recipe brings out the natural sweetness of Jarrahdale pumpkin, paired with the savory flavors of rosemary and garlic. Perfect for a cozy autumn evening or as a side dish for your next meal.
Ingredients:
– 1 large Jarrahdale pumpkin (about 2 lbs), peeled and cubed
– 3 cloves of garlic, minced
– 2 sprigs of fresh rosemary, chopped
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the pumpkin cubes with the olive oil, garlic, and rosemary until well coated.
3. Season with salt and pepper to taste.
4. Spread the pumpkin mixture in a single layer on a baking sheet lined with parchment paper.
5. Roast for 45-50 minutes or until the pumpkin is tender and caramelized.
6. Remove from the oven and let it cool slightly before serving.
Cooking Time: 45-50 minutes
Jarrahdale Pumpkin and Sage Risotto
This creamy risotto is a perfect fall dish, showcasing the sweet and nutty flavors of Jarrahdale pumpkin paired with the earthy taste of sage. This comforting side dish or main course is sure to become a family favorite.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup grated Jarrahdale pumpkin
– 2 tablespoons butter
– 2 tablespoons white wine (optional)
– 1/4 cup chopped fresh sage
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
2. Add Arborio rice; cook, stirring constantly, for 1-2 minutes.
3. Add white wine (if using); cook until absorbed, about 1 minute.
4. Add broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next. Cook for about 20-25 minutes or until rice is tender.
5. Stir in pumpkin, butter, and sage; season with salt and pepper.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Creamy Jarrahdale Pumpkin Soup
Warm up with a bowl of comforting Creamy Jarrahdale Pumpkin Soup, perfect for a cozy autumn evening. This recipe showcases the sweet and nutty flavor of Jarrahdale pumpkins, blended with aromatic spices and rich cream.
Ingredients:
– 1 medium Jarrahdale pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast the pumpkin cubes on a baking sheet for 30-40 minutes, or until tender.
2. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
3. Stir in cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
4. Add roasted pumpkin, broth, and heavy cream to the pot. Simmer for 15-20 minutes or until heated through.
5. Blend the soup until smooth. Taste and adjust seasoning as needed.
6. Serve warm, garnished with fresh cilantro leaves if desired.
Cooking Time: 45-50 minutes
Jarrahdale Pumpkin and Spinach Quiche
A delightful twist on the classic quiche, this recipe combines the warmth of roasted Jarrahdale pumpkin with the earthy sweetness of spinach.
Ingredients:
– 1 9-inch pie crust
– 2 cups Jarrahdale pumpkin, roasted and diced
– 2 cups fresh spinach leaves
– 1/2 cup grated cheddar cheese
– 1/2 cup heavy cream
– 2 large eggs
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place in a 9-inch tart pan with a removable bottom.
3. In a bowl, whisk together eggs, heavy cream, salt, and pepper.
4. Arrange roasted pumpkin, spinach leaves, and grated cheese in the pie crust.
5. Pour the egg mixture over the filling, making sure to cover all ingredients evenly.
6. Bake for 40-45 minutes or until the quiche is set and golden brown.
Cooking Time: 40-45 minutes
Spiced Jarrahdale Pumpkin Bread
Warm up with this aromatic bread infused with the sweetness of pumpkin and the warmth of spices.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1/2 cup milk
– 2 large eggs
– 2 tablespoons unsalted butter, melted
– 1/2 cup Jarrahdale dates, chopped (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, sugar, pumpkin puree, cinnamon, nutmeg, and salt.
3. In a large bowl, whisk together milk, eggs, and melted butter. Add the dry ingredients and stir until just combined.
4. Fold in chopped dates, if using.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Jarrahdale Pumpkin and Coconut Curry
Warm up with this aromatic curry that combines the sweetness of Jarrahdale pumpkin with the creamy richness of coconut. A perfect blend of flavors to cozy up on a chilly day.
Ingredients:
– 1 medium Jarrahdale pumpkin, peeled and cubed
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 cup curry powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion, garlic, and ginger; cook until onion is translucent, about 5 minutes.
3. Add pumpkin cubes and cook for an additional 5 minutes.
4. Stir in curry powder and cook for 1 minute.
5. Pour in coconut milk and season with salt and pepper to taste.
6. Simmer the curry over low heat for 20-25 minutes or until pumpkin is tender.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 30-35 minutes
Jarrahdale Pumpkin Pie with Ginger Crust
Experience the warm, comforting flavors of autumn with this unique pumpkin pie recipe featuring Jarrahdale pumpkins and a fragrant ginger crust.
Ingredients:
For the ginger crust:
– 1 cup all-purpose flour
– 2 tablespoons ground ginger
– 1/4 teaspoon salt
– 1/4 cup cold unsalted butter, cut into small pieces
For the pumpkin filling:
– 1 small Jarrahdale pumpkin (about 1 lb), cooked and pureed
– 1/2 cup heavy cream
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Prepare the ginger crust by combining flour, ginger, and salt in a bowl. Add butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
3. Roll out the ginger crust to fit a 9-inch pie dish. Fill with pumpkin puree and bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
4. Let cool before serving.
Cooking Time: 45-50 minutes
Grilled Jarrahdale Pumpkin with Maple Glaze
This recipe brings out the natural sweetness of Jarrahdale pumpkins by grilling them to perfection and drizzling with a rich maple glaze. A perfect side dish for your next dinner party or family gathering.
Ingredients:
– 1 large Jarrahdale pumpkin (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 cup pure maple syrup
– 2 tbsp apple cider vinegar
– 1 tsp ground cinnamon
Instructions:
1. Preheat grill to medium-high heat.
2. Cut the pumpkin in half lengthwise and scoop out seeds and pulp.
3. Brush both sides of the pumpkin with olive oil, then season with salt.
4. Grill the pumpkin for 30-40 minutes, or until caramelized and tender.
5. In a small bowl, whisk together maple syrup, apple cider vinegar, and cinnamon.
6. During the last 10 minutes of grilling, brush the maple glaze all over the pumpkin.
7. Remove from heat and let cool slightly before serving.
Cooking Time: 40-50 minutes
Jarrahdale Pumpkin and Lentil Stew
A hearty and nutritious stew that showcases the best of Western Australian produce, featuring tender lentils and sweet Jarrahdale pumpkins.
Ingredients:
– 1 large Jarrahdale pumpkin, peeled and diced
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups vegetable broth
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the lentils, diced pumpkin, cumin, smoked paprika, salt, and pepper. Stir to combine.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce heat to low and simmer, covered, for 30-40 minutes or until the lentils are tender.
Cooking Time: 45-50 minutes
Jarrahdale Pumpkin and Goat Cheese Tart
Celebrate the flavors of autumn with this elegant tart, featuring roasted Jarrahdale pumpkin and creamy goat cheese.
Ingredients:
– 1 small Jarrahdale pumpkin (about 2 lbs), peeled and cubed
– 2 tbsp olive oil
– 1 sheet puff pastry, thawed
– 1/4 cup crumbled goat cheese
– 1 tsp honey
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss pumpkin cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
4. Spread roasted pumpkin evenly over the center of the pastry, leaving a 1-inch border around the edges.
5. Crumble goat cheese over the pumpkin and drizzle with honey.
6. Fold edges of pastry up over the filling, pressing gently to seal.
7. Brush pastry with a little water and bake for an additional 20-25 minutes or until golden brown.
8. Let tart cool before slicing and serving garnished with fresh thyme leaves.
Cooking Time: Approximately 1 hour 10 minutes
Jarrahdale Pumpkin Pancakes with Cinnamon Syrup
Start your day off right with these fluffy, flavorful pancakes infused with the natural sweetness of Jarrahdale pumpkins. Perfect for a cozy breakfast or brunch.
Ingredients:
– 1 cup Jarrahdale pumpkin puree
– 1 1/2 cups all-purpose flour
– 3 1/2 teaspoons baking powder
– 1 teaspoon salt
– 1 tablespoon granulated sugar
– 1 large egg
– 1/2 cup milk
– 4 tablespoons unsalted butter, melted
– Cinnamon syrup (see below)
Pancake Instructions:
1. Preheat skillet or griddle to medium heat.
2. In a bowl, whisk together pumpkin puree, flour, baking powder, salt, and sugar.
3. In a separate bowl, whisk together egg, milk, and melted butter.
4. Add wet ingredients to dry ingredients; stir until combined but still slightly lumpy.
5. Drop 1/4 cupfuls of batter onto skillet or griddle.
Cooking Time:
– Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry.
– Flip and cook for an additional 1-2 minutes, or until golden brown.
Cinnamon Syrup:
– Combine 1 cup water, 1/2 cup granulated sugar, and 1 teaspoon ground cinnamon in a saucepan.
– Bring to a boil; reduce heat and simmer for 5 minutes or until syrupy.
– Serve warm over pancakes.
Jarrahdale Pumpkin and Chorizo Stuffed Peppers
This recipe combines the sweetness of Jarrahdale pumpkin with the spicy kick of chorizo, all wrapped up in a vibrant bell pepper. Perfect for a quick and flavorful dinner or lunch.
Ingredients:
– 4 large bell peppers, any color
– 1 medium Jarrahdale pumpkin, cooked and mashed
– 250g chorizo, casings removed
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 200°C (400°F).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a bowl, combine mashed pumpkin, chorizo, garlic, and parsley. Season with salt and pepper.
4. Stuff each pepper with the pumpkin-chorizo mixture, filling to the top.
5. Drizzle with olive oil and place on a baking sheet.
6. Bake for 30 minutes or until peppers are tender.
Cooking Time: 30 minutes
Jarrahdale Pumpkin and Walnut Muffins
These moist and flavorful muffins are perfect for a cozy breakfast or snack, featuring the sweetness of pumpkin and the crunch of walnuts. This recipe yields 12 delicious muffins.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup chopped walnuts
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, pumpkin puree, eggs, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Fold in chopped walnuts.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Jarrahdale Pumpkin and Kale Salad with Lemon Dressing
This vibrant salad combines the sweetness of Jarrahdale pumpkin with the earthiness of curly kale, all tied together with a zesty lemon dressing.
Ingredients:
– 1 medium Jarrahdale pumpkin, peeled and cubed
– 2 cups curly kale, stems removed and chopped
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
2. In a large bowl, massage chopped kale with the remaining 1 tablespoon olive oil, garlic, and lemon juice until leaves are slightly wilted.
3. Once pumpkin is cooked, add it to the bowl with the kale mixture. Toss to combine.
4. Season with salt and pepper to taste. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Jarrahdale Pumpkin and Chickpea Tagine
Experience the warm, aromatic flavors of North Africa with this hearty and comforting tagine, featuring sweet Jarrahdale pumpkin and creamy chickpeas. Perfect for a cozy dinner or lunch.
Ingredients:
– 1 large Jarrahdale pumpkin (about 2 lbs), peeled and cubed
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup chicken or vegetable broth
– 1 tablespoon honey
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, paprika, salt, and pepper; cook for 1 minute.
4. Add pumpkin, chickpeas, broth, and honey. Stir to combine.
5. Bring to a boil, then reduce heat to low and simmer, covered, for 30-40 minutes or until pumpkin is tender.
6. Serve hot, garnished with parsley or cilantro if desired.
Cooking Time: 30-40 minutes
Jarrahdale Pumpkin and Brown Rice Pilaf
A hearty and nutritious pilaf that combines the natural sweetness of Jarrahdale pumpkins with the nutty flavor of brown rice.
Ingredients:
– 1 medium Jarrahdale pumpkin, peeled and diced
– 1 cup brown rice
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– Salt to taste
– Optional: chopped fresh herbs (such as parsley or thyme) for garnish
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the diced pumpkin and cook, stirring occasionally, until tender and lightly browned (about 10-12 minutes).
3. Add the brown rice to the saucepan and stir to combine with the pumpkin and oil.
4. Pour in the water or broth and bring to a boil.
5. Reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid has been absorbed and the rice is tender.
6. Season with salt to taste.
7. Garnish with chopped fresh herbs, if desired.
Cooking Time: 30-35 minutes
Jarrahdale Pumpkin and Chocolate Chip Cookies
Add a twist to traditional chocolate chip cookies with the sweet and savory flavors of Jarrahdale pumpkin. These moist and chewy treats are perfect for a fall afternoon or as a unique gift.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1/2 cup brown sugar
– 2 large eggs
– 1/2 cup pure pumpkin puree (Jarrahdale)
– 1 tsp vanilla extract
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt.
3. Cream butter and sugars until light and fluffy. Beat in eggs and pumpkin puree.
4. Stir in vanilla extract and chocolate chips.
5. Gradually add the dry ingredients to the wet mixture. Mix until just combined.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
7. Bake for 12-14 minutes or until edges are lightly golden.
Cooking Time: 12-14 minutes
Jarrahdale Pumpkin and Apple Crumble
This crumble recipe combines the natural sweetness of Jarrahdale pumpkins with the crunch of apples, topped with a buttery oat mixture. Perfect for a cozy autumn evening or as a unique dessert for your next dinner party.
Ingredients:
– 1 large Jarrahdale pumpkin, peeled and cubed
– 2 Granny Smith apples, peeled and sliced
– 1/4 cup brown sugar
– 1 tablespoon honey
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/2 cup rolled oats
– 1/4 cup all-purpose flour
– 1/2 cup cold unsalted butter, cut into small pieces
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine pumpkin, apples, brown sugar, honey, cinnamon, and nutmeg.
3. In a separate bowl, mix together oats, flour, and cold butter until crumbly.
4. Pour pumpkin mixture into a 9×9-inch baking dish and top with oat mixture.
5. Bake for 35-40 minutes or until topping is golden brown.
Cooking Time: 35-40 minutes
Jarrahdale Pumpkin and Caramelized Onion Pizza
A flavorful and vibrant pizza that combines the sweetness of caramelized onions with the earthy taste of Jarrahdale pumpkin, all on a crispy homemade crust.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup olive oil
– 1 large onion, thinly sliced
– 2 tablespoons butter
– 1 small Jarrahdale pumpkin (about 1 pound), peeled and diced
– 1 cup grated mozzarella cheese
– Fresh thyme leaves, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large mixing bowl, combine warm water, yeast, and 1 teaspoon of sugar. Let it sit for 5 minutes.
3. Add flour, salt, and olive oil to the bowl. Mix until a dough forms.
4. Roll out the dough on a floured surface to your desired thickness.
5. In a large skillet, caramelize the onions over medium heat with butter until golden brown.
6. Spread caramelized onions and diced pumpkin onto the pizza crust, leaving a 1/2 inch border.
7. Top with mozzarella cheese and chopped thyme leaves (if using).
8. Bake for 15-20 minutes or until crust is golden and cheese is melted.
Cooking Time: 20-25 minutes
Summary
Get ready to cozy up with these 19 delicious Jarrahdale pumpkin recipes perfect for Autumn. From savory dishes like Roasted Jarrahdale Pumpkin with Rosemary and Garlic, to sweet treats like Spiced Jarrahdale Pumpkin Bread, there’s something for everyone. Enjoy comforting classics like Creamy Jarrahdale Pumpkin Soup and Jarrahdale Pumpkin Pie with Ginger Crust, or try new twists like Jarrahdale Pumpkin and Coconut Curry and Jarrahdale Pumpkin and Chorizo Stuffed Peppers. These recipes showcase the versatility of Jarrahdale pumpkins and are sure to become new fall favorites.
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