Welcome autumn with the stunning Jarrahdale pumpkin! Its sweet, vibrant flesh is perfect for cozy soups, hearty roasts, and delightful desserts. Whether you’re craving quick weeknight dinners or seasonal comfort food, these recipes will inspire your fall cooking. Dive in and discover new favorites to warm your kitchen and heart.
Creamy Jarrahdale Pumpkin Soup with Sage
Nailing fall flavors just got easier. This velvety soup blends earthy pumpkin with aromatic sage for a cozy bowl that screams autumn. Grab your blender and let’s dive in.
Ingredients
– 1 Jarrahdale pumpkin (about 4 lbs), peeled and cubed
– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 garlic cloves, minced
– 4 cups vegetable broth (low-sodium preferred)
– 1 cup heavy cream
– 2 tbsp fresh sage leaves, chopped
– 1 tsp salt (adjust to taste)
– ½ tsp black pepper
– Pinch of nutmeg (optional for warmth)
Instructions
1. Preheat oven to 400°F.
2. Toss pumpkin cubes with 1 tbsp olive oil on a baking sheet.
3. Roast pumpkin for 25–30 minutes until tender and lightly browned.
4. Heat remaining 1 tbsp olive oil in a large pot over medium heat.
5. Sauté onion for 5–7 minutes until translucent.
6. Add garlic and sage; cook for 1 minute until fragrant.
7. Pour in vegetable broth and bring to a simmer.
8. Add roasted pumpkin to the pot.
9. Simmer for 10 minutes to meld flavors.
10. Carefully transfer mixture to a blender.
11. Blend on high until completely smooth, about 2 minutes.
12. Return soup to the pot over low heat.
13. Stir in heavy cream, salt, pepper, and nutmeg if using.
14. Heat gently for 3–5 minutes until warmed through; avoid boiling.
15. Ladle into bowls and serve immediately.
Effortlessly silky with a rich, earthy sweetness from the pumpkin, balanced by sage’s herbal notes. Top with crispy sage leaves or a drizzle of cream for extra flair—perfect with crusty bread for dipping.
Rustic Jarrahdale Pumpkin and Chickpea Stew
Viral-worthy comfort just dropped! This hearty stew brings autumn vibes with zero fuss—bold flavors, creamy texture, and total weeknight hero energy.
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 large onion, diced
– 3 garlic cloves, minced
– 4 cups Jarrahdale pumpkin, peeled and cubed (1-inch pieces)
– 2 (15 oz) cans chickpeas, drained and rinsed
– 1 (28 oz) can crushed tomatoes
– 4 cups vegetable broth (low-sodium preferred)
– 1 tsp smoked paprika
– 1/2 tsp cumin
– 1/4 tsp red pepper flakes (adjust for heat)
– Salt and black pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions
1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add diced onion and sauté for 5 minutes until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add pumpkin cubes and cook for 3 minutes, stirring occasionally.
5. Pour in crushed tomatoes, vegetable broth, chickpeas, smoked paprika, cumin, and red pepper flakes.
6. Bring the stew to a boil over high heat.
7. Reduce heat to low, cover the pot, and simmer for 25 minutes.
8. Uncover and simmer for an additional 10 minutes to thicken slightly.
9. Season with salt and black pepper to taste.
10. Ladle into bowls and garnish with fresh parsley.
Hearty and velvety, this stew boasts tender pumpkin chunks and creamy chickpeas in a rich, spiced tomato broth. Serve it over couscous or with crusty bread for dipping—perfect for cozy nights or meal prep magic.
Savory Jarrahdale Pumpkin Risotto
Viral-worthy comfort just dropped! This creamy Savory Jarrahdale Pumpkin Risotto swaps traditional sweet vibes for a savory, earthy twist that’ll have your taste buds dancing. Get ready to level up your fall cooking game with this stunning, restaurant-quality dish made right in your kitchen.
Ingredients
– 1 Jarrahdale pumpkin, peeled and cubed (or any winter squash)
– 1 cup Arborio rice (do not rinse to keep starch for creaminess)
– 4 cups vegetable broth, kept warm (low-sodium preferred)
– 1 small onion, finely diced
– 2 cloves garlic, minced
– 1/4 cup dry white wine (optional, sub with extra broth)
– 2 tbsp olive oil (or any neutral oil)
– 1/2 cup grated Parmesan cheese, plus extra for serving
– 2 tbsp unsalted butter
– Salt and black pepper to taste (start with 1/2 tsp salt)
– Fresh sage leaves for garnish (or thyme)
Instructions
1. Heat olive oil in a large, heavy-bottomed pot over medium heat.
2. Add diced onion and sauté for 3-4 minutes until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add Arborio rice and toast for 2 minutes, stirring constantly to coat each grain.
5. Pour in white wine and cook until fully absorbed, about 1-2 minutes.
6. Add 1 cup warm vegetable broth and stir continuously until liquid is absorbed.
7. Incorporate cubed pumpkin and another cup of broth, stirring frequently.
8. Continue adding broth 1/2 cup at a time, waiting each time until liquid is absorbed before adding more—this should take 20-25 minutes total.
9. Tip: Stir often to release starch and create a creamy texture without rushing.
10. Test rice for doneness; it should be al dente with a slight bite.
11. Remove from heat and stir in butter and Parmesan cheese until melted and combined.
12. Tip: Let risotto rest for 2 minutes off heat to thicken slightly before serving.
13. Season with salt and black pepper to taste.
14. Garnish with fresh sage and extra Parmesan.
15. Tip: For a crispy finish, pan-fry sage leaves in a little butter until crisp and use as topping.
Creamy meets earthy in every forkful, with the pumpkin melting into the risotto for a velvety texture that’s pure comfort. Serve it alongside a simple arugula salad or top with toasted pepitas for extra crunch—this dish is as Instagrammable as it is delicious.
Spiced Jarrahdale Pumpkin Pie with a Pecan Crust
A vibrant twist on the classic that’ll have your taste buds dancing. This Spiced Jarrahdale Pumpkin Pie with a Pecan Crust brings autumn flavors to life with bold spices and a nutty crunch.
Ingredients
– 1 ½ cups pecan halves (toasted for deeper flavor)
– ¼ cup granulated sugar (or coconut sugar for a caramel note)
– 4 tbsp unsalted butter, melted (cooled slightly)
– 1 large Jarrahdale pumpkin, about 3 lbs (or substitute with sugar pumpkin)
– ¾ cup heavy cream (full-fat for richness)
– 2 large eggs, room temperature
– ½ cup brown sugar, packed (light or dark)
– 1 tsp ground cinnamon
– ½ tsp ground ginger
– ¼ tsp ground nutmeg
– ¼ tsp ground cloves
– ½ tsp salt
– Whipped cream for serving (optional, but recommended)
Instructions
1. Preheat your oven to 350°F (175°C) to ensure even baking.
2. Spread the pecan halves on a baking sheet and toast in the preheated oven for 8-10 minutes, until fragrant and lightly browned. Tip: Watch closely to avoid burning.
3. Let the pecans cool completely, then pulse in a food processor with granulated sugar until finely ground but not pasty.
4. Transfer the pecan mixture to a bowl, stir in melted butter until well combined, and press firmly into a 9-inch pie dish to form an even crust layer.
5. Bake the crust at 350°F for 10-12 minutes, until set and slightly golden, then let it cool completely on a wire rack.
6. Cut the Jarrahdale pumpkin in half, scoop out the seeds, and place cut-side down on a baking sheet.
7. Roast the pumpkin at 400°F (200°C) for 45-50 minutes, until the flesh is tender and easily pierced with a fork.
8. Let the pumpkin cool, scoop out 2 cups of flesh, and puree in a blender until smooth. Tip: Strain through a fine mesh sieve for a silkier texture.
9. In a large bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until fully incorporated and no streaks remain.
10. Pour the filling into the cooled pecan crust and smooth the top with a spatula.
11. Bake at 350°F for 50-60 minutes, until the edges are set but the center still has a slight jiggle. Tip: Cover the crust with foil if it browns too quickly.
12. Let the pie cool completely on a wire rack, then refrigerate for at least 4 hours or overnight to set fully.
Flaky, spiced, and utterly indulgent, this pie boasts a creamy texture with a crunchy pecan base that contrasts perfectly. Serve chilled with a dollop of whipped cream for an extra touch of decadence, or enjoy a slice as the star of your fall dessert table.
Jarrahdale Pumpkin and Lentil Curry
Y’all need this cozy curry in your life! Jarrahdale pumpkin brings sweet earthiness while lentils add protein-packed creaminess. This one-pot wonder comes together fast and feeds a crowd.
Ingredients
– 2 tbsp coconut oil (or any neutral oil)
– 1 yellow onion, diced
– 3 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp curry powder (adjust for spice preference)
– 1 tsp ground cumin
– 1/2 tsp cayenne pepper (optional for heat)
– 4 cups Jarrahdale pumpkin, peeled and cubed (1-inch pieces)
– 1 cup brown lentils, rinsed
– 4 cups vegetable broth (low sodium preferred)
– 1 can (13.5 oz) coconut milk, full fat for creaminess
– 1 tbsp lime juice
– 1/2 cup cilantro, chopped (plus more for garnish)
– Salt to taste (start with 1/2 tsp)
Instructions
1. Heat coconut oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion and cook until translucent, 5-7 minutes, stirring occasionally.
3. Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
4. Add curry powder, cumin, and cayenne pepper; toast spices for 30 seconds to deepen flavors.
5. Incorporate pumpkin cubes and rinsed lentils, tossing to coat with spice mixture.
6. Pour in vegetable broth and bring to a boil over high heat.
7. Reduce heat to low, cover pot, and simmer for 25 minutes until lentils are tender.
8. Stir in coconut milk and simmer uncovered for 10 minutes to thicken slightly.
9. Add lime juice and chopped cilantro; season with salt to desired taste.
10. Remove from heat and let stand 5 minutes before serving.
Hearty and velvety, this curry balances sweet pumpkin with earthy lentils in a creamy coconut broth. Serve over jasmine rice or with naan for soaking up every last bit—garnish with extra cilantro and a lime wedge for bright freshness.
Roasted Jarrahdale Pumpkin Salad with Feta
Toss your basic salad routine—this roasted Jarrahdale pumpkin number with feta is about to break the internet. Get ready for crispy edges, creamy cheese, and zero boring bites. Let’s make it happen.
Ingredients
– 1 small Jarrahdale pumpkin (about 2 lbs), peeled and cubed into 1-inch pieces
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper
– 4 cups mixed greens (such as arugula or spinach)
– 1/2 cup crumbled feta cheese
– 1/4 cup toasted pepitas (pumpkin seeds)
– 2 tbsp balsamic glaze (for drizzling)
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the cubed pumpkin with olive oil, salt, and black pepper until evenly coated.
3. Spread the pumpkin in a single layer on the prepared baking sheet to ensure even roasting and crispy edges.
4. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the pumpkin is tender and lightly browned at the edges.
5. While the pumpkin roasts, toast the pepitas in a dry skillet over medium heat for 3-4 minutes, shaking frequently, until they pop and turn golden—watch closely to avoid burning.
6. Let the roasted pumpkin cool for 5 minutes to prevent wilting the greens when assembling.
7. In a serving bowl, layer the mixed greens as the base for the salad.
8. Top the greens with the warm roasted pumpkin, distributing it evenly for a balanced mix of textures.
9. Sprinkle the crumbled feta cheese over the pumpkin and greens.
10. Scatter the toasted pepitas on top for a crunchy finish.
11. Drizzle with balsamic glaze just before serving to maintain crispiness and avoid sogginess.
Make this salad your main event—the warm, sweet pumpkin against the salty feta and crunchy pepitas is pure texture heaven. Serve it alongside grilled chicken or enjoy it solo for a veggie-packed meal that’s anything but basic.
Jarrahdale Pumpkin and Spinach Lasagna
Haven’t tried a lasagna that actually makes you feel good? This one swaps classic noodles for roasted Jarrahdale pumpkin slices and packs in fresh spinach for a veggie-loaded twist.
Ingredients
– 1 medium Jarrahdale pumpkin, sliced into 1/4-inch rounds (peel if desired for smoother texture)
– 2 cups fresh spinach, roughly chopped (or sub frozen, thawed and squeezed dry)
– 15 oz ricotta cheese (whole milk for creaminess)
– 1 cup shredded mozzarella cheese (part-skim works too)
– 1/2 cup grated Parmesan cheese (freshly grated melts best)
– 2 cups marinara sauce (store-bought or homemade)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp dried oregano (adjust to taste)
– 1/2 tsp garlic powder (or 2 fresh cloves, minced)
– Salt and black pepper to taste (start with 1/2 tsp salt)
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Arrange pumpkin slices in a single layer on the baking sheet and brush both sides with olive oil.
3. Roast pumpkin for 20 minutes until tender but not mushy, flipping halfway through.
4. In a bowl, mix ricotta, spinach, oregano, garlic powder, salt, and pepper until combined.
5. Spread 1/2 cup marinara sauce evenly on the bottom of a 9×13 inch baking dish.
6. Layer half of the roasted pumpkin slices over the sauce.
7. Spread half of the ricotta-spinach mixture over the pumpkin layer.
8. Sprinkle 1/2 cup mozzarella and 1/4 cup Parmesan over the ricotta layer.
9. Repeat layers: remaining sauce, pumpkin, ricotta mixture, and cheeses.
10. Cover dish with foil and bake at 375°F (190°C) for 25 minutes.
11. Remove foil and bake uncovered for 10 more minutes until cheese is golden and bubbly.
12. Let lasagna rest for 10 minutes before slicing to set layers.
Dig into layers of creamy ricotta, sweet roasted pumpkin, and vibrant spinach that meld together in every forkful. Serve it with a crisp salad or garlic bread for a cozy dinner that feels indulgent yet wholesome.
Hearty Jarrahdale Pumpkin and Mushroom Quiche
Rethink your brunch game with this savory masterpiece. Roasted Jarrahdale pumpkin and earthy mushrooms unite in a buttery crust for the ultimate comfort food flex. Ready to level up your pastry skills?
Ingredients
– 1 pre-made pie crust (thaw if frozen)
– 2 cups cubed Jarrahdale pumpkin (½-inch pieces, peel first)
– 1 tbsp olive oil (or any neutral oil)
– 1 cup sliced cremini mushrooms
– ½ cup diced yellow onion
– 3 large eggs
– 1 cup heavy cream
– ½ tsp salt
– ¼ tsp black pepper
– ¼ tsp nutmeg (freshly grated for best flavor)
– ½ cup shredded Gruyère cheese
Instructions
1. Preheat your oven to 375°F.
2. Place the pie crust into a 9-inch pie dish and crimp the edges.
3. Prick the bottom of the crust all over with a fork.
4. Blind bake the crust for 10 minutes to prevent sogginess.
5. Toss pumpkin cubes with olive oil on a baking sheet.
6. Roast the pumpkin for 20 minutes until tender and slightly caramelized.
7. Sauté mushrooms and onion in a skillet over medium heat for 8 minutes until softened.
8. Whisk together eggs, heavy cream, salt, pepper, and nutmeg in a bowl.
9. Spread the roasted pumpkin and mushroom mixture evenly in the pre-baked crust.
10. Sprinkle shredded Gruyère cheese over the filling.
11. Pour the egg mixture slowly over the filling.
12. Bake the quiche at 375°F for 35–40 minutes until the center is set and the top is golden.
13. Let the quiche cool for 10 minutes before slicing.
Buttery, flaky crust gives way to a creamy, savory filling with sweet pumpkin and umami mushrooms. Serve warm with a crisp salad for a balanced meal, or enjoy a slice cold straight from the fridge—it’s that good.
Sweet Jarrahdale Pumpkin Bread with Cinnamon
Jumpstart your fall baking with this moist, spiced pumpkin bread. Jarrahdale pumpkin’s sweet flesh creates an unforgettable loaf that fills your kitchen with cozy aromas. Grab your apron—this recipe comes together in one bowl for maximum ease.
Ingredients
– 2 cups all-purpose flour (spoon and level for accuracy)
– 1 tsp baking soda
– ½ tsp baking powder
– 1½ tsp ground cinnamon (add extra for stronger spice)
– ½ tsp salt
– 1¾ cups granulated sugar
– ¾ cup vegetable oil (or any neutral oil)
– 2 large eggs, room temperature
– 1½ cups Jarrahdale pumpkin puree (canned or homemade)
– ¼ cup water
– 1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. Whisk flour, baking soda, baking powder, cinnamon, and salt in a large bowl.
3. In another bowl, beat sugar and oil with a mixer on medium speed for 1 minute until combined.
4. Add eggs one at a time, mixing fully after each addition.
5. Mix in pumpkin puree, water, and vanilla until smooth.
6. Tip: Scrape the bowl’s sides to ensure even mixing.
7. Gradually add dry ingredients to wet ingredients, stirring until just combined—do not overmix.
8. Pour batter into prepared pan and smooth the top.
9. Tip: Tap the pan gently on the counter to remove air bubbles.
10. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
11. Tip: Rotate the pan halfway through baking for even browning.
12. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Heavenly warm slices boast a tender crumb and rich pumpkin flavor, amplified by cinnamon’s warmth. Serve toasted with butter for breakfast or topped with cream cheese frosting for dessert. This bread stays moist for days—if it lasts that long!
Grilled Jarrahdale Pumpkin Skewers
Zesty grilled pumpkin skewers are about to become your new fall obsession. These charred beauties bring smoky sweetness to your table in minutes—perfect for weeknights or impressing guests.
Ingredients
– 1 small Jarrahdale pumpkin, peeled and cubed (about 4 cups)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp maple syrup
– 1 tsp smoked paprika
– ½ tsp garlic powder
– ½ tsp salt
– Wooden skewers, soaked in water for 30 minutes (prevents burning)
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent charring.
2. Preheat grill to medium-high heat (400°F).
3. Peel Jarrahdale pumpkin and cut into 1-inch cubes.
4. In a large bowl, whisk together olive oil, maple syrup, smoked paprika, garlic powder, and salt.
5. Add pumpkin cubes to the bowl and toss until evenly coated.
6. Thread coated pumpkin cubes onto soaked skewers, leaving slight space between pieces.
7. Place skewers on preheated grill and cook for 4 minutes.
8. Flip skewers using tongs and grill for another 4 minutes.
9. Check for doneness—pumpkin should be tender when pierced with a fork and have visible grill marks.
10. Remove skewers from grill and let rest for 2 minutes before serving.
Wow—these skewers deliver creamy interior texture with perfectly caramelized edges. The smoky paprika and sweet maple create depth that pairs brilliantly with a drizzle of yogurt or crumbled feta. Try serving them over quinoa for a complete vegetarian meal that celebrates autumn’s best flavors.
Wholesome Jarrahdale Pumpkin Chili
Grab your Dutch oven—this chili is about to become your new fall obsession. We’re roasting Jarrahdale pumpkin for deep, caramelized sweetness and simmering it with bold spices for a cozy, nutrient-packed meal that’s ready in under an hour.
Ingredients
– 1 Jarrahdale pumpkin, peeled and cubed (or substitute butternut squash)
– 2 tbsp olive oil (or any neutral oil)
– 1 lb ground beef (use plant-based crumbles for vegan option)
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp cumin
– 1/2 tsp smoked paprika
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can diced tomatoes
– 4 cups vegetable broth (low sodium preferred)
– Salt and pepper to taste (start with 1/2 tsp salt)
Instructions
1. Preheat oven to 400°F.
2. Toss pumpkin cubes with 1 tbsp olive oil, salt, and pepper on a baking sheet.
3. Roast pumpkin for 20 minutes or until edges are golden brown and tender.
4. Heat remaining 1 tbsp olive oil in a large pot over medium-high heat.
5. Add ground beef and cook for 5-7 minutes, breaking it up with a spoon until browned.
6. Tip: Drain excess fat for a leaner chili.
7. Add diced onion and sauté for 3-4 minutes until translucent.
8. Stir in minced garlic and cook for 1 minute until fragrant.
9. Add chili powder, cumin, and smoked paprika, toasting spices for 30 seconds.
10. Pour in diced tomatoes, kidney beans, and vegetable broth.
11. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
12. Tip: Simmer uncovered to thicken the chili slightly.
13. Gently fold in roasted pumpkin cubes.
14. Cook for another 5 minutes to let flavors meld.
15. Tip: Taste and adjust salt or spices if needed before serving.
16. Ladle chili into bowls and serve hot.
Let this chili rest for 5 minutes—the pumpkin softens into creamy pockets that contrast with the hearty beans and spiced broth. Top with avocado slices or a dollop of Greek yogurt for a cool, tangy finish that balances the warmth.
Jarrahdale Pumpkin Ravioli with Sage Butter
Let’s transform this gorgeous Jarrahdale pumpkin into pillowy ravioli pockets. Luxuriously smooth filling meets crispy sage butter in under an hour—your fall table deserves this showstopper.
Ingredients
– 1 small Jarrahdale pumpkin (about 2 lbs), halved and seeded
– 2 tbsp olive oil (or avocado oil)
– 1/4 cup grated Parmesan cheese, plus extra for serving
– 1/4 tsp nutmeg (freshly grated if possible)
– 24 wonton wrappers (square or round)
– 4 tbsp unsalted butter
– 8 fresh sage leaves
– 1 egg, beaten (for sealing ravioli)
– Salt and black pepper to taste
Instructions
1. Preheat your oven to 400°F.
2. Brush pumpkin halves with 1 tbsp olive oil and place cut-side down on a baking sheet.
3. Roast for 35-40 minutes until flesh is fork-tender and lightly caramelized at the edges.
4. Scoop out 1 cup of pumpkin flesh into a bowl, discarding skin.
5. Mash pumpkin smoothly with a fork or potato masher.
6. Stir in Parmesan, nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
7. Lay 12 wonton wrappers on a clean surface and brush edges lightly with beaten egg.
8. Place 1 tbsp pumpkin filling in the center of each wrapper.
9. Top with another wrapper, pressing edges firmly to seal—remove any air pockets.
10. Use a fork to crimp edges for a tight seal.
11. Bring a large pot of salted water to a rolling boil.
12. Gently drop ravioli in batches—cook for 2-3 minutes until they float to the surface.
13. Meanwhile, melt butter in a large skillet over medium heat until foamy.
14. Add sage leaves and cook for 1-2 minutes until crispy and butter turns golden brown.
15. Using a slotted spoon, transfer cooked ravioli directly into the sage butter.
16. Toss gently to coat each ravioli evenly.
17. Serve immediately with extra Parmesan and cracked black pepper.
Crispy sage and brown butter cling to each tender ravioli, highlighting the sweet, earthy pumpkin filling. For a next-level twist, drizzle with a balsamic reduction or top with toasted pecans right before serving.
Jarrahdale Pumpkin and Black Bean Enchiladas
Forget basic enchiladas—this autumnal twist swaps traditional fillings for creamy Jarrahdale pumpkin and protein-packed black beans. Fire-roast the pumpkin for smoky depth, then wrap everything in warm tortillas with a spicy sauce. Get ready for a flavor explosion that’ll make your weeknight dinners instantly iconic.
Ingredients
– 1 small Jarrahdale pumpkin, peeled and cubed (about 4 cups, or sub butternut squash)
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp ground cumin
– 1 tsp chili powder (adjust for spice level)
– 1/2 tsp salt
– 1 (15 oz) can black beans, drained and rinsed
– 1/2 cup diced red onion
– 2 cloves garlic, minced
– 8 corn tortillas (warm for flexibility)
– 2 cups red enchilada sauce (store-bought or homemade)
– 1 cup shredded Monterey Jack cheese (or pepper Jack for heat)
– Fresh cilantro for garnish (optional)
– Lime wedges for serving
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the cubed pumpkin with olive oil, cumin, chili powder, and salt in a large bowl until evenly coated.
3. Spread the pumpkin in a single layer on the baking sheet and roast for 20-25 minutes, until tender and lightly browned at the edges.
4. Tip: Roasting the pumpkin deepens its sweetness—don’t skip this step for maximum flavor.
5. In a skillet over medium heat, sauté the red onion and garlic for 3-4 minutes until softened.
6. Add the black beans and cook for 2 more minutes, stirring to combine.
7. Mash half of the roasted pumpkin with a fork or potato masher to create a creamy base.
8. Fold the remaining pumpkin cubes and the bean mixture into the mashed pumpkin.
9. Warm the corn tortillas for 20 seconds in the microwave or a dry skillet to prevent cracking.
10. Tip: Cover tortillas with a towel to keep them pliable while assembling.
11. Spread 1/2 cup of enchilada sauce in the bottom of a 9×13 inch baking dish.
12. Spoon about 1/3 cup of the pumpkin-bean filling onto each tortilla, roll tightly, and place seam-side down in the dish.
13. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they’re fully covered.
14. Sprinkle the shredded cheese evenly over the top.
15. Bake at 375°F (190°C) for 15-20 minutes, until the cheese is melted and bubbly.
16. Tip: Let the enchiladas rest for 5 minutes after baking—this helps them set for cleaner slicing.
17. Garnish with fresh cilantro and serve immediately with lime wedges on the side.
A creamy, savory filling pairs with a tangy sauce and gooey cheese for a cozy yet vibrant bite. Serve these enchiladas topped with sliced avocado or a dollop of Greek yogurt for extra freshness. They reheat beautifully, making them perfect for meal prep or next-day lunches.
Silky Jarrahdale Pumpkin Cheesecake
Huddle up, dessert lovers! This silky cheesecake transforms humble Jarrahdale pumpkin into pure velvet luxury. Forget basic pumpkin pie—this is next-level indulgence.
Ingredients
– 1 ½ cups graham cracker crumbs (store-bought or homemade)
– ¼ cup granulated sugar
– 6 tbsp unsalted butter, melted (cooled slightly)
– 24 oz cream cheese, room temperature (softens evenly)
– 1 cup canned pumpkin puree (not pumpkin pie filling)
– ¾ cup brown sugar, packed
– 3 large eggs, room temperature (prevents curdling)
– 1 tsp vanilla extract
– 1 tsp ground cinnamon
– ½ tsp ground ginger
– ¼ tsp ground nutmeg
– ¼ tsp salt
Instructions
1. Preheat oven to 325°F (163°C).
2. Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl.
3. Press mixture firmly into the bottom of a 9-inch springform pan.
4. Bake crust for 10 minutes at 325°F until lightly golden.
5. Cool crust completely on a wire rack.
6. Reduce oven temperature to 300°F (149°C).
7. Beat cream cheese with an electric mixer on medium speed until smooth, about 2 minutes.
8. Add pumpkin puree and brown sugar; mix until fully incorporated.
9. Beat in eggs one at a time, scraping bowl after each addition.
10. Mix in vanilla extract, cinnamon, ginger, nutmeg, and salt until just combined.
11. Pour filling over cooled crust and smooth the top.
12. Tap pan gently on counter to release air bubbles.
13. Bake at 300°F for 55–60 minutes until edges are set but center still jiggles slightly.
14. Turn off oven and let cheesecake cool inside with door slightly ajar for 1 hour.
15. Refrigerate cheesecake for at least 4 hours or overnight before serving.
Flawlessly creamy with warm spice notes that hug the earthy pumpkin. Slice it chilled and crown with whipped cream or a caramel drizzle for extra decadence.
Baked Jarrahdale Pumpkin Falafel
Let’s transform this vibrant Jarrahdale pumpkin into crispy, golden falafel—no deep fryer needed! Loaded with Middle Eastern spices and baked to perfection, these plant-based bites are about to become your new obsession.
Ingredients
– 2 cups grated Jarrahdale pumpkin, packed (about 1 small pumpkin)
– 1 (15 oz) can chickpeas, drained and rinsed
– 1/4 cup all-purpose flour (or chickpea flour for gluten-free)
– 3 tbsp olive oil (or any neutral oil)
– 2 tbsp fresh lemon juice
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– Cooking spray or extra oil for baking
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Grate the Jarrahdale pumpkin using the large holes of a box grater—no need to peel it first for extra fiber and color.
3. In a large bowl, combine the grated pumpkin, chickpeas, flour, olive oil, lemon juice, garlic, cumin, coriander, smoked paprika, salt, and black pepper.
4. Mash the mixture with a fork or potato masher until well combined but still slightly chunky for texture.
5. Let the mixture rest for 10 minutes to allow the flour to absorb excess moisture, preventing soggy falafel.
6. Scoop 2-tablespoon portions of the mixture and shape into 12 even patties, about 1/2-inch thick.
7. Arrange the patties on the prepared baking sheet and lightly spray or brush with oil for maximum crispiness.
8. Bake for 20-25 minutes, flipping halfway through, until golden brown and firm to the touch.
9. Cool on the baking sheet for 5 minutes before serving to let them set.
Crispy on the outside, tender and flavorful inside with warm spices and subtle pumpkin sweetness. Serve them in pita with tahini sauce and pickled veggies, or crumble over a salad for a protein-packed crunch.
Jarrahdale Pumpkin Hummus with Toasted Seeds
Revamp your snack game with this vibrant Jarrahdale pumpkin hummus! Roasted pumpkin adds natural sweetness while toasted seeds deliver the perfect crunch. Ready to dip?
Ingredients
– 2 cups cubed Jarrahdale pumpkin (about 1 small pumpkin)
– 1 can (15 oz) chickpeas, drained and rinsed
– 1/4 cup tahini
– 3 tbsp olive oil (extra virgin preferred)
– 2 tbsp lemon juice (freshly squeezed)
– 1 garlic clove (minced)
– 1/2 tsp ground cumin
– 1/4 tsp smoked paprika
– Salt to taste (start with 1/2 tsp)
– Pumpkin seeds from the pumpkin (about 1/4 cup)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Scoop seeds from the pumpkin and set aside for toasting later.
3. Cut the pumpkin into 1-inch cubes, leaving the skin on for extra fiber.
4. Toss pumpkin cubes with 1 tbsp olive oil and a pinch of salt on a baking sheet.
5. Roast pumpkin for 25-30 minutes until tender and slightly caramelized at the edges.
6. Rinse the reserved pumpkin seeds and pat them completely dry with a paper towel.
7. Toast the seeds in a dry skillet over medium heat for 5-7 minutes, shaking frequently until they pop and turn golden brown.
8. Let the roasted pumpkin cool for 10 minutes to avoid overheating the other ingredients.
9. Combine roasted pumpkin, chickpeas, tahini, remaining 2 tbsp olive oil, lemon juice, garlic, cumin, smoked paprika, and salt in a food processor.
10. Blend on high for 2-3 minutes until smooth and creamy, scraping down the sides once.
11. Transfer the hummus to a serving bowl and top with the toasted pumpkin seeds.
Not your average hummus! The velvety texture pairs perfectly with the crunchy seeds, offering a sweet-savory flavor bomb. Serve with pita chips or as a colorful veggie dip for your next gathering.
Conclusion
Delightful indeed! This collection showcases the versatility of Jarrahdale pumpkin, offering something for every autumn occasion. We hope these recipes inspire your seasonal cooking—give them a try and let us know your favorites in the comments. Don’t forget to share this roundup on Pinterest to spread the fall flavor love!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
