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.

Preheat oven and prep pumpkin:

(Omit pepper if using in sweet dishes.) Place cut side down on a baking sheet. Roast until very soft, about 35 to 45 minutes.

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.

Cooking the Pumpkin

If you're roasting, roast at 400 F for 35 to 45 minutes or until the flesh is soft. If you're steaming, fill your steamer pot with a few inches of water, bring it to a boil.

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.

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.

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.

They are the same product. Both canned pumpkin puree and pie filling are useful, shelf-stable ingredients that can help speed up your kitchen prep time. Just remember that puree is unsweetened, while pie filling contains sugar and spices. This will help you choose the right pumpkin product for your recipes.

Due to its high soluble fiber content, pumpkin is very good for your dog's digestion. If you feed your dog some pumpkin, it will add bulk to their stool. This helps reduce issues with diarrhea. In addition, fermentation of the same fiber produces beneficial fatty acids that supply energy to cells.

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.

How do you add pumpkin to baking? ›

Pumpkin offers a unique, fall flavor that can help replace eggs in many baked goods. Substitute 1 egg with ¼ cup of pumpkin puree. This easy substitute adds great flavor and keeps your baked goods egg and dairy-free.

Pumpkins will have dirt and bacteria, so plan to wash your pumpkins thoroughly. Be gentle so that you do not gouge or damage it (that would make it more susceptible to rotting). You can wash your pumpkins using one of these cleaning solutions: Bleach Solution (one part bleach to ten parts water)

Did you know that pumpkin has the highest content of naturally occurring vitamin A (which helps minimize acne scars), salicylic acid (helps to reduce acne), and beta carotene (helps decrease wrinkles & dark spots). In addition, its high zinc content helps keep your skin protected from UV rays.

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.

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.

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.