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

FAQs

How to roast pumpkin Jamie Oliver? ›

Rub the skin with a little olive oil, wrap it up in the foil and bake in the oven for about an hour. The pumpkin is ready when you can easily push a knife into it. Bring it to the table and open it up in front of everyone. Cut it into thick wedges and tuck in, leaving the skin.

Brush the pumpkin flesh with oil, sprinkle with salt, and place flesh down on the baking sheet. Pierce skin a few times with a fork or knife to let steam escape. Bake for 45-50 minutes or until a fork easily pierces the skin.

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.

Place pumpkin cubes on a large baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper (add any other spices you'd like!) Roast at 375 degrees F for 30-35 minutes or until pumpkin cubes are fork-tender, flipping halfway through.

Yes, you can eat pumpkin skin. It is not only safe to consume but also nutritious. Pumpkin skin is rich in fibre and contains various vitamins and minerals, making it a healthy addition to your diet. However, it's important to wash the skin thoroughly to remove any dirt or pesticides.

Chop the pumpkin into medium cubes and place in a casserole over a medium flame with a little water (1/4 cup). No need to add a lot of water here as the pumpkin will also release liquid as it cooks. Cover the casserole and cook for about 15 minutes or until the pumpkin can be broken down with a fork.

Yes, dogs can eat pumpkin and it is actually often added to dog foods. Check the label of some dog treats and you may find pumpkin on the ingredient list there too. However, if you are feeding fresh pumpkin, you will need to be careful about which part you're feeding as the stem and leaves are covered in prickly hairs.

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.

Often, blind-baking solves this problem. If you're making a single crust custard-filled pie, like a pumpkin pie, bake the pie dough first before adding filling to allow some of the moisture in the crust to evaporate. You can also totally blind-bake fruit pies.

Is there a difference between canned pumpkin and pumpkin pie filling? ›

Flavor - Pure pumpkin puree has a slightly sweet, earthy taste. Pumpkin pie filling is sweeter with the fall flavors of cinnamon, nutmeg, and ginger. Texture - The consistency of pure pumpkin puree is smooth and velvety, while pumpkin pie filling is thick and custard-like.

Libby's 100% Pure Pumpkin

This Libby's pumpkin puree is neutral to a tee. It has a deep orange color and a clean, delicious flavor that lands somewhere between savory and sweet.

To roast Cinderella pumpkins, slice it into wedges using the outer ridges as a guide, then scoop out the seeds and pulp. Lightly brush the pumpkin flesh with olive oil, season with salt, and roast in a 400 F oven for about 40 minutes, turning once during that time.

While you can roast a pumpkin whole, it saves some time to halve it or cut it into wedges. This also gives you a chance to scoop out all the seeds, which you can roast as a snack. Unlike some other types of squash, pumpkins have thick skin, which is best removed from the flesh after roasting.

Place 1/2 butternut pumpkin (cubed) in a large saucepan and fill with enough water to cover by 2.5cm. Bring to a simmer over high heat, then reduce heat to medium and simmer for 20-25 mins or until the pumpkin is very tender. Strain in a colander and set colander over the hot saucepan to allow pumpkin to steam dry.