Baked Pumpkin | Vegetables Recipes | Jamie Oliver Recipes (2024)

FAQs

How to roast pumpkin in Jamie Oliver? ›

Preheat the oven to 170°C/340°F. Half the pumpkin and remove the seeds (you can keep these for roasting), then chop into wedges. Place the pumpkin on two large baking trays and drizzle over a little olive oil. In a pestle and mortar, grind the chilli and coriander seeds with a pinch of salt until finely ground.

No need to peel

For thicker skinned squash it is often easier to cut the squash into large wedges, roast, and then peel the skin off after it's cooked when it's softer and easier.

For cooking, you'll want to use sugar pumpkins (also called pie or sweet pumpkins), which are small and round. Long Island Cheese pumpkins, which are more oblong and can look like a wheel of cheese, are also good to eat. Field pumpkin types are larger, have watery, stringy flesh, and are best for decorating.

Roast at 350ºF until tender, about 45 minutes. A fork should easily piece through the shell, and it should look visibly darker in color. Let the pumpkin cool until you can handle it, then scoop out the tender insides and puree in a food processor until smooth. Use the puree in your favorite pumpkin recipes!

Cook It on the Stove

Briefly cooking your canned pumpkin purée on the stove can help improve both the flavor and texture. This method helps reduce excess moisture, which gives the pumpkin a superior texture. It also releases the natural pumpkin flavor and helps reduce the metallic taste from the can.

Cut the pumpkin in half to make it easier to scoop out the seeds and scrape away the stringy mass. Cut the pumpkin into chunks. Cook until soft in boiling water, in steam, in a pressure cooker, in a microwave or in an oven. Check for doneness by poking with a fork.

Preheat oven to 350. Pierce the pumpkin deeply with a fork 4-5 times around the exterior. Spray a sheet pan and the exterior of the pumpkin with non-stick cooking spray. Place the pumpkin onto the sheet pan and place the entire thing into the preheated oven.

We like butternut pumpkins best when they're roasted, but this hardy oblong variety is one of the most versatile options in the pumpkin aisle. Butternuts are a little sweeter, dryer and can be turned into soups, roasted with cinnamon or put to use in most cooked pumpkin dishes.

Bake for 45 to 60 minutes or until the pumpkin is fork tender. Just poke the pumpkin with a table fork, it should go into the pumpkin with ease indicating that the flesh or meat of the pumpkin is cooked.

Canned pumpkin (labeled as "100% pure pumpkin") is a purée of pumpkin that is sometimes mixed with other kinds of winter squash. It is unsweetened and does not contain any added spices. Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks.

Why is canned pumpkin better to use in baking? ›

Canned Pumpkin Delivers Consistent Results

That's because the amount of water in each pumpkin varies. That means your homemade puree can either yield a perfectly lush pumpkin pie from scratch or one that's unpleasant and watery.

Libby's 100% Pure Pumpkin

In this taste test, our Test Kitchen pros found that the biggest name in the pumpkin game does, in fact, make the best canned pumpkin on the market. Libby's 100% Pure Pumpkin is a favorite among our culinary crew.

First, do not overcook the pumpkin, as this will make it tough and difficult to puree. Secondly, do not add too much water to the pumpkin while roasting, as this will make it watery and difficult to puree.

For a 2-3 pound sugar pumpkin (also called a pie pumpkin), we like to bake it at 350 degrees Fahrenheit (176 Celsius) for 45-50 minutes. You'll know it's done when the skin is tender when pierced with a fork. Let the pumpkin cool slightly before handling.

We like butternut pumpkins best when they're roasted, but this hardy oblong variety is one of the most versatile options in the pumpkin aisle. Butternuts are a little sweeter, dryer and can be turned into soups, roasted with cinnamon or put to use in most cooked pumpkin dishes.