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.

Peter Piper Picked a Peck of Peppers and Weight Watcher Wednesdays

I said that to the farmer today.  He gave me a sideways look and then lightened up a little.  A little.  He may not have delivered on humor but I tell you he totally delivered on some amazingly fresh green peppers.  If you never had fresh green peppers than you may not know that they are juicy, mildly sweet and delicious.  Yes, I said juicy.  You see by the time they get to their grocery store destinations, they dry out a little... or maybe a lot.  Sprayed with some concoction to keep them looking fresh and happy or whatever.  Here is what I say to you.  If you have a local farmer and a freezer,  buy a few more than you would normally, then chop them up and freeze them.  You will thank me in February. When skies are dreary and everyone is eating really old vegetables that are gased and what not, you will be adding some nice green peppers to your chili and you will know pretty much where they came from.  Now isn't that a good feeling?

So now that the kids are in school and things have settled down a bit, I will be posting more.  Matter of fact I have a new weekly posting coming your way.  Wahoo.  Are you excited?  I know you are.  It will be Weight Watchers Wednesdays.  Now I know the last time I posted, I posted about deep fried chicken.  And I know that I always wax poetic about fresh, local and and all but I am sure you all know I am frugal as well.  A person from Weight Watchers contacted me and asked if I would like to review some of their frozen meals.  I absolutely said yes.  Number one because it was free,  number two because, I tend to like WW products and three I actually really believe in WW for a lot of reasons. Once I get done reviewing all the meals she sent, I will start making some WW recipes. Sound good?