How to Preserve Pumpkin and Winter Squash

No need to buy cans of pumpkin puree! Pumpkins and Winter Squash are some of the easiest vegetables to grow and preserve!

Most pumpkins and winter squash will easily keep for months if stored in a cool dark cupboard.

I like to roast some of them and then put into the freezer for those lazy cooking days and it is nice to have on hand.

My favorite pumpkin or squash to use for roasting is the Jarrahdale Pumpkin. The meat of this pumpkin is similar to Butternut Squash, which is another favorite and works well with this method.

Clean the exterior of the pumpkin or squash well, making sure to remove any dirt. Carefully cut the pumpkin or squash in half. Remove all the seeds and membranes.

Turn the oven on and set it to 400 degrees. I like to turn the halves upside down, so the moisture within the squash kind of steams itself as it roasts.

When the squash is cool to the touch, you are now ready to get it ready for the freezer.

I use the quart size for placing 1 cup of the pumpkin puree into the bag.  Which is the perfect amount for smoothies or  Pumpkin Spice Steel Cut Oats.

I put two cups into the larger gallon size bags, which is perfect for making pumpkin pies with.

Lay the filled bags on a flat surface, and gently press the bag from the bottom to the top, moving all the air out and flattening the puree. Than seal the bag and freeze!

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