How to Preserve Pumpkin & Squash

Thank you to Carrie, my local-real-home-grown-slow-natural foodie friend for these instructions. I have a huge tub of sweet pumpkin mush for my next pie!   This is the perfect time to buy out your local market of their squash and pumpkins and freeze the mush for yummy baking!

How To

  1. Pre-heat oven to 350 degrees.
  2. Cut gourds in half length wise.  Washing the skins isn’t necessary.
  3. Clean out insides, preserving seeds for roasting if desired.
  4. Using rimmed baking dishes, fill 1/2 – 1 inch with drinking water.
  5. Place gourds cut-side down into water.
  6. Bake until meat is mushy – up to one hour.  Too long and the skins fall apart, bits ending up in your mush, too short and it is too hard to mush nicely.
  7. Remove from oven, cool to touch, and scoop meaty parts into 2 cup dishes or baggies for freezing.
  8. Put your heels on, refresh your lipstick and feel like a domestic goddess.
About Cathy Tibbles

In 2007 Cathy's Hubby was diagnosed with celiac disease and Strawberries Are Gluten Free was born. The early days of SAGF are chock full of all the newly converted recipes. More recently the articles are trending to cool new products, events, local news and family tales.

Speak Your Mind