You can use your leftover jack-o-lantern or an intact pumpkin to make a variety of dishes. Whether you intend to use your pumpkin during the holiday season or at a later time, this is a quick and easy way to cook and store your pumpkin.
- Cut pumpkin in half from top to bottom.
- Scrape any seeds and strings from the pumpkin.
- Lay the pumpkin halves, cut side down, on a baking sheet. Place in 325 degree oven until soft (about one hour).
- Remove from oven and allow to cool. Remove and discard pumpkin skin. It should just peel right off the pulp.
- At this point, you have several choices on what to do with the pumpkin meat, depending on what consistency you want it to have. I prefer to break it into smaller pieces or mash it with a potato masher, but you can put the pumpkin through a potato ricer, strainer or best countertop blender.
- Place pumpkin in ziploc freezer bags or plastic storage containers and store in freezer. I divide pumpkin up so that each bag or container holds one or two cups, so I don’t have to thaw more than I need at one time.
While I usually use all of my pumpkin during the holidays, I have safely used frozen pumpkin throughout the year.
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