Preserving Pumpkins by Roasting and Freezing

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

Choosing the Pumpkin or Squash for Roasting

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.

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

Cleaning Up the Pumpkins and Squash

Roasting Pumpkin or Squash

Turn the oven on and set it to 400 degrees. Place cut side down on a cookie sheet and place in the oven. Leave in the oven until you can poke a knife into the pieces and it goes in easily.

When the squash is cool to the touch, you are now ready to get it ready for the freezer. I like to use either gallon or quart size freezer ziploc baggies.

Freezing Roasted Pumpkin and Squash

Use a quart size freezer bag for placing 1 cup of the pumpkin or squash puree into the bag. This is the amount for me to add to smoothies or my Pumpkin Spice Steel Cut Oats. I put two cups into the larger gallon size bags, which is perfect for making pumpkin pies with.

After placing the puree into the bag, lay it on a flat surface, and gently press the bag from the bottom to the top, moving all the air out and flattening the puree.

Pumpkins and Winter Squash are crops that you really get a lot of food for a little effort, and for that reason are worth growing and preserving.

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