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Pumpkins tend to appear on every doorstep during Halloween, with families enjoying carving in ghoulish faces or some enjoying painting them as part of a new interior design trend. But when you’ve scooped out those stringy insides, what do you do with the pumpkin inners?
There’s plenty of delicious options to try – from the American classic pumpkin pie to muffins, cheesecake and cupcakes.
You can also whip up delicious savoury meals too, such as pumpkin soup or pumpkin gnocchi.
If you’ve left your pumpkins with their insides intact, they store well – meaning you could have delicious pumpkin recipes to try out until the spring.
But if you have too much to use up in one go, what’s the best way to store pumpkin? Express.co.uk has a simple guide on how to freeze pumpkin.
Can you freeze pumpkin?
Yes you can, and it’s very simple to do as pumpkins can be frozen either cooked, pureed and in raw chunks.
To freeze your pumpkin raw, simply scoop it out and chop into chunks.
Then pop in a freezer bag or box and shove it in your freezer, where it will keep fresh for up to 6 months.
Alternatively, to make your chunks last longer, you can blanch the pumpkin first.
Do this by adding your pumpkin chunks to a pot of boiling water for three minutes.
Remove with a slotted spoon and ad the chunks into a bowl of cold water filled with ice cubes. This will stop the cooking process.
Once the chunks ave cooled remove from the ice water and leave to drain on a clean tea towel.
Then pop your pumpkin into a freezer bag and freeze – this will keep for up to 12 months.
How to dry out a pumpkin after carving
Can you eat a carving pumpkin?
If you have leftover cooked pumpkin, the easiest way to freeze this is to puree it with a stick blender or a food processor.
Scoop your pumpkin puree into airtight containers or freezer bags.
Then freeze immediately. Your packets of pumpkin should last for up to a year.
You can use this method to freeze other types of squash, such as butternut squash.
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