Wednesday, October 8, 2008

Winter Squah: Jarrahdale

Average weight: 12-13 lbs
Excellent for baking.

A large New Zealand pumpkin with a tough blue-green-silver shell. A moderately long keeper - at least 3 months with proper treatment. Sometimes round, sometimes squat, always deeply ridged. The innards are dry and easily removed; the seeds are unusually large and plump.

Raw, the flesh is dry, thick and fine-grained. Roasted, the flesh remains fine and very hearty. Add several tablespoons water to the roasted flesh before processing. Pass through a sieve for optimal texture. Excess water will separate after a few hours of refrigeration.

Steamed, excellent. The dry nature of the flesh agrees with a wet cooking method, steaming by pressure cooker in particular. Some additional liquid may still be necessary to purée.

The sweet, tender flesh is excellent for sweet applications. The rich texture stands up well in soups, gratins and as a dish in and of itself.

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