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Blue jarrahdale pumpkin recipes 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.