Beautifully gray-blue, Jarrahdale Pumpkin hails from Australia, where the majority of pumpkins are actually a similar blue hue, not orange as in other parts of the world.
The pumpkin’s slightly flattened shape, deeply lobed ribs, and medium-to-large size makes this gray pumpkin an adorable choice for displays, but many find it to be excellent eating, too.
ALSO KNOWN AS: Australian Pumpkin, West Australian Grey
TASTE: Sweet, nutty, fine textured
FAVORITE PREPARATIONS: Excellent in pies and scones; in Australia it is often roasted and served as a Sunday dinner side next to meat, potatoes and other veggies
Table of Contents
- About Jarrahdale Pumpkin
- Nutrition & Benefits
- How to Prepare & Cook Jarrahdale Pumpkin
- Jarrahdale Pumpkin Recipes
About Jarrahdale Pumpkin
Jarrahdale Pumpkin’s scientific name is Cucurbita maxima ‘Jarrahdale’, and it is a part of the Australian Blue Group along with Queensland Blue, Triamble, and Crown. Named after the Western Australian town south of Perth, Jarrahdales are in the medium-to-large territory with a weight of 6-10 pounds (though it can grow as large as 20).
Nutrition & Benefits
Like most pumpkins, Jarrahdale’s bright orange flesh is high in fiber and full of nutrients such as beta carotene, vitamins A & C and more.
How to Prepare & Cook Jarrahdale Pumpkin
While Jarrahdale is often sliced and roasted in Australia (scroll down for some roasted pumpkin recipes), another way to cook Jarrahdale is for puree.
- Wash your pumpkin well to remove dirt and debris.
- Place the pumpkin on a large cutting board or countertop.
- Break off the stem, if you’re able. If not, it’s okay!
- With a heavy, sharp knife, cut the pumpkin in half, right through whatever’s left of the stem, from top to bottom.
- Scoop out the seeds. I like to use a sturdy ice cream scoop.
To cook Jarrahdale Pumpkin for puree, place halves with one of the cut side down on larked rimmed cookie sheets. Bake at 350 degrees Fahrenheit (180 degrees Celsius) until a fork easily pierces the rind and flesh, 35-45 minutes.
Allow the flesh to cool then peel the skin off and discard. Add flesh to a high-powered blender or food processor and process until smooth, adding a little water if needed to keep it moving until pureed.
Jarrahdale Pumpkin Recipes
Look to Australian websites for the best Jarrahdale Pumpkin recipes! Down Under, Jarrahdale is often roasted and served alongside other veggie sides and meat for Sunday dinners.
Here are some specific recipes:
- Roasted Pumpkin with Bacon & Feta
- Sticky Roast Pumpkin
- Roasted Jarrahdale Pumpkin with Pepitas & Goats Cheese
- Baked Pumpkin and Beef Stew
- The sweet, nutty puree is also excellent in Pumpkin Risotto!
If you display and/or cook your own Jarrahdale Pumpkin, be sure to snap a pic and share with me on Instagram. I’d love to see!