Freezing Pumpkin
Ingredients
- 1 large pumpkin
Instructions
- Preheat oven to 350F. Cut pumpkin in half. Scoop out seeds and strings. (Set seeds aside in salt water if you plan on roasting).
- Place pumpkin cut side down in baking pans. Bake about an hour or until tender soft.
- Cool. Remove skin and any burnt or tough areas. Puree and feeze in desired amounts in freezer bags.
- Freeze up to one year.
Notes
Freezing in ice cube trays works well for cooking for one. Silicon muffin cups are great for freezing in half cup portions. Jumbo muffin cups work well for one cup portioning.
