Sunday, November 27, 2016

Freezing Pumpkin Puree and 15 Things To Do with it!

When you find small pumpkins, usually pie pumpkins or another variety (or other squashes you like, such as Honey Nut, tastes a lot like pumpkin but sweeter), you can freeze them.  It's really handy to reach in the freezer and grab one that is already measured in a two cup portion for most recipes.  Or grab a container and make pumpkin soup.  The hard part is over.  All you have to do is put it in your pot.

Here are some of the recipes I have made with pumpkin puree or squash (interchangeable for the most part).  If you have leftover pumpkin puree from Thanksgiving, great, it will work in these recipes too!

Smoked Gruyere and Butternut Squash Scones

Pumpkin Rolls

Browned Butter Pumpkin Cake

Pumpkin Chocolate Chip Cookies

Ginger Pumpkin Pie

French Pumpkin Soup

Curried Butternut Squash Soup

Butternut Squash Bread

Butternut Squash Soup with Apples and Gouda

Roasted Butternut Squash with Bacon 

Positively Butternut Squash Pizza

Pumpkin Almond Bars

Pumpkin Pie Snickerdoodle Bars

Pumpkin Pie Bars

Pumpkin Cheesecake

You can find more recipes for squash and pumpkin be searching in my search bar.  There are so many!

How To Do The Puree

I cut the pumpkins in half and scoop out the innards with a ice cream scoop, it is the perfect tool for the job. I like to lay them on parchment paper on the baking sheet.  This makes clean up a whole lot easier.  You can use aluminum foil but have to be careful about it sticking to the squash.

Roast at 425F in middle of the oven.  When you can push on the pumpkin and it totally gives, then it is ready to be taken out.

Scoop all the fleshy parts away fromt he skin with a large spoon, scraping as much as you can.

Place in a food processor or blender to puree. Measure out how you like and freeze.

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