Pumpkins used for Jack O’ Lantern are usually too stringy and watery to cook. So, how to pick the right pumpkin for roasting at your local farmer’s market?
The first rule to remember is that your largest pumpkin is usually not the sweetest one. Secondly, the pumpkin has to be small enough to fit into your oven when halved. It is important to know what types of pumpkin taste better, too. My guide to roasting pumpkins can be found here.
The specific nutrient profile of a pumpkin depends on the variety , but generally all pumpkins are a good source of dietary fiber, vitamin A, vitamin C, riboflavin, potassium, copper, manganese, vitamin E, thiamin, niacin, vitamin B6, folate, iron, calcium, magnesium and phosphorus. Pumpkins are low in fat and calories.
Six Best Pumpkins To Roast:
This is my absolutely favorite kind of pumpkin. Also known as the Long Island Cheese Pumpkin, it is light in color, squat and is great for pies, desserts and all sweet pumpkin dishes.
This pumpkin is mild and soft in flavor. It works great for the savory pumpkin dishes.
This small sweet pumpkin is a classic. It works in a variety of pumpkin dishes.
This is a Japanese pumpkin. The mossy-green rind with spotted streaks of gray-teal encase tender, sweet pumpkin flesh without the stringy fibers. This is an excellent, sweet pumpkin with a low water content.
This is a tasty pumpkin and its colors can vary from orange, red and green to white. The yellow flesh tastes nutty. This pumpkin’s bottom is a good size to make a wonderful bowl for an individual serving of soup when it is hollowed out.
This Japanese teardrop-like shaped pumpkin is my favorite for savory dishes. It is not stringy or watery and its flesh tastes mildly sweet. It is also the perfect size for stuffing.