Carolyn, our produce merchandiser, recommends this recipe for pumpkin brownies. Below are some tips on preparing a Jarrahdale pumpkin to use in the recipe.
I found this brownie recipe on Ambitious Kitchen’s website after I harvested a bumper crop of winter squash out of my garden. Having taken on a (mostly) grain-free lifestyle last year, I am always looking for ways to fulfill my sweet tooth’s cravings in a healthy, grain-free form. I’ve found that the sweetness of both sweet potato and pumpkin satisfy my cravings while producing a moist, delectable baked good.
This time of year our stores are overflowing with a beautiful array of pumpkins and winter squash in all shapes and colors. My favorite pumpkins are the blue Jarrahdales. Originally from Australia and a cross between a blue Hubbard squash and a Cinderella pumpkin, this variety has blue-gray skin and thick, bright orange flesh. One pumpkin produces an amazing amount of dense, sweet pumpkin puree. Plus, they are gorgeous to look at! Use them as a table centerpiece until you are ready to cook with them!
Our blue Jarrahdale pumpkins are locally grown at Penny’s Produce in Willow Spring, NC and delivered to us by Farmer Foodshare!
To cook the Jarrahdale pumpkin, I first knock the stem off, then cut the fruit into wedges that are 2 to 4 inches, using a very sharp knife. Place the wedges in a roasting pan with ½ inch of water in the bottom to prevent burning and roast at 350F for up to 1 hour or until the squash is easily pierced with a fork.
For best results in baking applications, puree the fresh pumpkin before using. One medium pumpkin will yield 6 to 8 cups of puree, way more than enough for one batch of brownies. Freeze the extra puree for future brownies, pies, and soups! (I measure all brownie ingredients into the food processor and puree together.)
Besides being good to eat, these brownies are also good for you! Pumpkins are full of beta-carotene and fiber, and have a low glycemic index due to the fiber-to-sugar ratio, which helps steady the release of sugar in the digestive system. Check out the comparison between these brownies (left) and a conventional flour-based brownie (right). More than twice the fiber and protein with a third less carbs and sugar! It’s a brownie for the win!
Here’s the recipe: https://www.ambitiouskitchen.com/pumpkin-paleo-brownies/