Harvesting pumpkins
When ripe, pumpkins will have taken on their ripe colour (which varies with the variety you have grown) and the stem which connects the fruit to the plant will have dried and become wrinkly and woody. Use secateurs to cut the ripe pumpkins from the vine, leaving a little section of stem attached to the fruit. If the stem comes away from the pumpkin, use that one up soon as it will not keep.
Storing pumpkins
Hard-skinned pumpkin varieties such as ‘Queensland Blue’ and ‘Jarrahdale’ store better and longer than soft-skinned varieties such as ‘Jap’ or ‘Butternut’. Before storing, first ‘cure’ the pumpkins by placing them in a warm, dry, sunny spot for at least two weeks, to harden the skin. Then store the pumpkins in a cool, airy, dry spot. Big tip: store pumpkins on their sides, so that moisture cannot collect overnight in the centre of the pumpkin, and set off rot around the stem end.
Tracy Rutherford’s maple roasted pumpkin wedges
Preparation time: 20 minutes
Cooking time: 1 hour
Serves: 4
750g ‘Queensland Blue’ pumpkin
olive oil spray
2 red onions, peeled and quartered
2 tablespoons dried cranberries (ie, Craisins)
2 tablespoons maple syrup
2 tablespoons pepitas
1. Preheat the oven to 200°C. Cut the pumpkin into wedges, then crossways in half. Spray a baking dish with oil, and add the pumpkin and onions. Spray with oil. Bake for 50 minutes, turning once, until tender.
2. Meanwhile, place the cranberries into a bowl and cover with hot water. Soak for 10 minutes, then drain.
3. Drizzle the pumpkin and onion with maple syrup, and sprinkle the pepitas over. Bake for another 10 minutes. Remove from the oven and sprinkle with cranberries. Season with salt and freshly ground black pepper.
