Queensland Blue Pumpkins are favorite fall decor. (Photo by Charlotte Ekker Wiggins)

Baking Blue Pumpkin

I’ve seen these blue pumpkins around for a number of years, usually offered as fall decor along with Jack O Lantern and baking pumpkins. These blue pumpkins are Queensland Blue pumpkins, an old Australian heirloom blue-skinned pumpkin ideal for growing in the subtropics. The year that Queensland Blue pumpkins were first grown in Australia is unknown but they predate when they were first grown overseas in 1932.

A friend who is a great cook said I will be surprised when I try this baked pumpkin and I was. Queensland Blue is a versatile pumpkin variety that is great roasted, chopped in curries or blended into soups.

I kept my first try of this lovely pumpkin simple, I baked it in a water covered dish in 350F oven until the center was soft enough to be pricked with a fork, about half an hour.

For comparison, I also baked a small yellow baking pumpkin, visible in the back.

Queensland Blue Pumpkin baked and out of the oven against baking pumpkin in back. (Photo by Charlotte Ekker Wiggins)

First, the Queensland blue pumpkin had a much thicker inside flesh.

The seeds were easy to remove, without the thick fibers that hold baking pumpkin seeds.

Once I removed the blue peel, I cut the sections into small pieces, sprinkled with extra virgin olive oil and a dash of salt.

Delicious sprinkled with extra virgin olive oil and a dash of salt. (Photo by Charlotte Ekker Wiggins)

Oh, my was this good, I even appreciated the flavor without oiive oil.

My new favorite side dish, baked Queensland pumpkin! (Photo by Charlotte Ekker Wiggins)

The squared Queensland pumpkin pieces have been individually frozen so I can enjoy a serving later.

My research shows the Queensland pumpkin can also be incorporated into soups, which I enjoy making during winter.

The Illustrated Encyclopedia of American Cooking has several delicious options from professional university Extension experts as well as cooks. Finding recipes online can be unreliable so if you don’t have at least one basic printed cookbook in your kitchen, this one is a good start!

So pretty in the garden and delicious on the table, I may just have to grow some Queensland pumpkin next year. And yes, I saved some seeds!

Charlotte