Pumpkins are so versitile, and they're everywhere this time of year! Now is a great time to bake some up, scrape it out, and freeze it in 2-cup (or whatever your recipes call for) portions - ziplock bags work just fine for this, because it's pretty easy to get all the air out of something as squishy as squash.
Imagine - baking pumpkin pie, or making pumpkin bread or muffins with fresh pumpkin at any time of year!
All winter squash freezes very well after it's been baked - acorn, butternut, etc., so take advantage of autumn's bounty.
2 comments:
excellent! Thank you. Now I don't have to eat cooked pumpkin for 5 days straight to finish it up, chuckle.
Yeah thanks. I'm in the same boat Aster, i made soup with one half of a pumpkin and was left with a whole half to eat up soon.
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