Jap Pumpkin - Certified Organic

Certified organic Jap pumpkin with sweet, nutty flesh. Choose a quarter, half or whole.

Pumpkin is a Northern Rivers staple, and roasted wedges are as good in a spring salad as they are in a winter soup.

It isn't just a winter vegetable. Roasted pumpkin is lovely in warm spring salads too.

In the kitchen

• Roasted in wedges and tossed through a salad with rocket and feta
• Blended into a simple soup
• Mashed with butter and a pinch of nutmeg
• Cubed into a curry or risotto

How to prepare

Use a big sharp knife and cut on a damp tea towel so it doesn't slide. Scoop out the seeds and leave the skin on for roasting.

Spring recipe: Roast pumpkin, rocket and feta salad

Roast wedges of pumpkin with olive oil, salt and a pinch of chilli until caramelised. Toss with rocket, crumbled feta, toasted pepitas and a honey and lemon dressing. Good warm or cold.

How to store

A whole pumpkin keeps for weeks somewhere cool and dry. Once it's cut, scoop out the seeds, wrap the cut side and keep it in the fridge for up to a week.

Available as a quarter, half or whole.