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

  • Healthy recipes
    • Healthy snacks
    • Healthy lunches
    • Healthy chicken recipes
    • Healthy fish recipes
    • Healthy vegetarian recipes
  • Main Ingredient
    • Chicken
    • Pasta
    • Vegetables
    • Fish
    • Beef
    • Eggs
    • View more…
  • Special Diets
    • Vegan
    • Vegetarian ideas
    • Gluten-free
    • Dairy-free
    • Budget recipes
    • One-pan recipes
    • Meals for one
    • Breakfast
    • Desserts
    • Quick fixes
    • View more…
  • Baking recipes
    • Cakes
    • Biscuit recipes
    • Gluten-free bakes
    • View more…
  • Family recipes
    • Money saving recipes
    • Cooking with kids
    • School night suppers
    • Batch cooking
    • View more…
  • Special occasions
    • Dinner party recipes
    • Sunday roast recipes
    • Dinner recipes for two
    • View more…
    • 5 Ingredients Mediterranean
    • ONE
    • Jamie’s Keep Cooking Family Favourites
    • 7 Ways
    • Veg
    • View more…
  • Nutrition
    • What foods are good for gut health?
    • Healthy eating tips
    • Special diets guidance
    • All about sugar
    • Learn about portion size
    • View more
  • Features
    • Cheap eats
    • Healthy meals
    • Air-fryer recipes
    • Family cooking
    • Quick fixes
    • View more
  • How to’s
    • How to cook with frozen veg
    • How to make the most of your oven
    • How to make meals veggie or vegan
    • View more
  • More Jamie Oliver

The best baked pumpkin

Stuffed with nutty, fruity rice

  • Gluten-freegf
  • Vegetarianv
  • Dairy-freedf

Baked Pumpkin | Vegetables Recipes | Jamie Oliver Recipes (2)

Stuffed with nutty, fruity rice

  • Gluten-freegf
  • Vegetarianv
  • Dairy-freedf

“Oven-baked pumpkin is beautiful with spices, like in this really impressive veggie dish ”

Serves 4

Cooks In1 hour 30 minutes

DifficultyNot too tricky

VegetablesChristmasFruitHealthy mealsMainsVegetable sides

Nutrition per serving
  • Calories 587 29%

  • Fat 48.3g 69%

  • Saturates 7.4g 37%

  • Sugars 17.9g 20%

  • Salt 0.93g 16%

  • Protein 5.9g 12%

  • Carbs 32.3g 12%

  • Fibre 4.9g -

Of an adult's reference intake

Tap For Method

Ingredients

  • Metric
  • Netherlands

Would you rather see the UK version? Would you rather see the US version? Would you rather see the Australian version? Would you rather see the German version? Would you rather see the Dutch version? Você prefere ver a versão em português? Close

  • 1 pumpkin , about 1kg
  • 2 cloves garlic , peeled
  • olive oil
  • 1 red onion , peeled and finely chopped
  • 1 small handful black olives , stoned and chopped
  • 2 sprigs of fresh rosemary , leaves finely chopped
  • 1 dried chilli
  • sea salt
  • freshly ground black pepper
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 50 g basmati rice , washed and drained
  • 75 g dried cranberries
  • 50 g shelled pistachio nuts
  • 1 tangerine , zest of
  • 200 ml organic vegetable stock

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients

Method

  1. Pumpkins are so versatile, the things you can do with them are endless! Their flavour goes well with chilli, nutmeg and sage. If you’ve never cooked one before, you’re in for a real treat.
  2. Preheat the oven to 230ºC/450ºF/gas 8. Cut the lid off the pumpkin and reserve it. Scoop out the seeds with a spoon and keep them to one side. Make the hollow where the seeds were a little bigger by scooping out some more pumpkin flesh. Finely chop this pumpkin flesh and one of the garlic cloves. Heat a frying pan over a medium heat. Pour in a splash of olive oil, then add the chopped pumpkin, chopped garlic, onion, olives, and half the rosemary. Cook gently for 10 minutes or so until the pumpkin has softened.
  3. Meanwhile, place the whole garlic clove and the remaining rosemary in a pestle and mortar. Crumble in the dried chilli, add a good pinch of salt, pepper, nutmeg and cinnamon and bash until you have a paste. Add a little olive oil to loosen up the mixture and then rub the inside of the pumpkin with it.
  4. Season the cooked pumpkin mixture and stir in the rice, cranberries, pistachios and tangerine zest with a pinch each of nutmeg and cinnamon. Mix thoroughly then add the vegetable stock, bring to the boil and simmer for 3 minutes (no longer or the rice will end up overcooked later).
  5. Tear off a sheet of tin foil that’s large enough to wrap the pumpkin in a double layer and lay on top of a baking tray. Place the pumpkin on top and spoon the rice mixture into it, then place its lid back on. 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. Serve with seasonal greens.

Related features

Best chard recipes

11 ways to use spring onions

Our top purple sprouting broccoli recipes

Related video

Halloween pumpkin carving: Jamie Oliver

© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

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

FAQs

How to roast pumpkin in 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.

How long does it take for pumpkin to soften in oven? ›

Place pumpkin pieces on a baking sheet (face up or face down; I've done both) and roast in a 350° oven for 45 minutes, or until pumpkin is fork-tender.

What is the best pumpkin for baking? ›

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.

Do you peel a pumpkin before roasting? ›

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.

How to make pumpkin taste good? ›

Before baking or cooking, mix the pumpkin with any spices or flavorings called for in the recipe. For example, if you're making a simple pumpkin pie, mix the filling ingredients and let it sit in the fridge for an hour or so before filling the pie shell and baking. This works for savory recipes, too.

How do you know when pumpkin is done roasting? ›

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. Remove the pumpkin from the oven and let cool for 30 minutes.

Should pumpkin pie be firm when it comes out of the oven? ›

Gently Nudge It

The outer edges of the pie should be firm while the center will be a little jiggly, but not sloshy or unsteady.

How do you soften a whole pumpkin in the oven? ›

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!

Why is my pumpkin pie not hardening? ›

Why Didn't My Pumpkin Pie Set? You're ready to serve your homemade pumpkin pie, but when you try to cut it, it's too runny to get any clean slices. Why this happens: The pie was underbaked, or the oven temperature wasn't high enough. Taking the pie out of the oven prematurely is a very easy mistake to make.

Why is canned pumpkin better to use in baking? ›

So, Why Used Canned Pumpkin Instead of Fresh?
  • Canned Pumpkin Saves Time and Effort. “Making pumpkin puree is time-consuming,” says Maggie. ...
  • Canned Pumpkin Delivers Consistent Results. ...
  • Canned Just Tastes Better. ...
  • Canned Pumpkin Is Cost-Effective. ...
  • Canned Pumpkin Is Readily Available.
Nov 21, 2022

Which canned pumpkin is best for pie? ›

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.

Is 100% pumpkin the same as pumpkin puree? ›

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.

What is the best type of pumpkin to roast? ›

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.

Do you pour water when cooking pumpkin? ›

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.

Can dogs eat pumpkin? ›

The short answer is yes, dogs can eat pumpkin. In fact, if prepared correctly, pumpkin can be a beneficial addition to your pet's diet. It's naturally rich in fiber as well as vitamins A, C, and E and minerals like potassium and iron.

Which pumpkin is better for roasting? ›

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.

How to prepare and cook pumpkin? ›

For a savory recipe, rub the pumpkin with olive oil and sprinkle some salt and pepper. Place pumpkin flesh side down on a parchment lined baking sheet. Roast at 375 degrees F for 40-50 minutes. Peel off the skin and enjoy!

References

Top Articles
Latest Posts
Article information

Author: Duncan Muller

Last Updated:

Views: 6472

Rating: 4.9 / 5 (79 voted)

Reviews: 86% of readers found this page helpful

Author information

Name: Duncan Muller

Birthday: 1997-01-13

Address: Apt. 505 914 Phillip Crossroad, O'Konborough, NV 62411

Phone: +8555305800947

Job: Construction Agent

Hobby: Shopping, Table tennis, Snowboarding, Rafting, Motor sports, Homebrewing, Taxidermy

Introduction: My name is Duncan Muller, I am a enchanting, good, gentle, modern, tasty, nice, elegant person who loves writing and wants to share my knowledge and understanding with you.