WHAT’S IN Season PUMPKIN

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