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If you have too many pumpkins to eat and want to save for later, why not freeze them? Squash (summer squash) and squash (winter squash) can both be blanched and frozen. The blanching method helps to preserve the flavor, color, and even the nutritious vitamins of the squash. You can also freeze raw pumpkins and save them for baked goods or soups. So you have tons of seasonal squash to eat all year round!
Steps
Frozen raw pumpkin
- When you’ve finished peeling part of the squash with a grater, rotate the squash with your non-dominant hand to grate the rest of the skin.
- If using a knife, you should try to peel close to the skin on one side of the squash. Peel the squash all the way until the rind comes off. Just like that, peel the other pieces of skin around the squash until the end.
- Use a cutting board every time you cut vegetables.
- Pumpkin frozen in this way will not stick together when stored for a long time in the freezer.
- Tupperware food containers and plastic bags are good options.
- If using a plastic bag, get as much air out of the bag as you can before sealing it.
- You can also bake zucchini right out of the freezer without defrosting.
Cook and freeze pumpkins
- With large squashes like zucchini, you need to act slowly and carefully when handling the knife. The squash is very easy to roll, so you have to be careful not to slip the knife. Smaller squash like strawberry squash are easier to hold.
- You can throw away the pumpkin intestines or use it as compost.
- The spoon will be difficult to roll through the squash like a watermelon spoon because the edge of the spoon is not sharp.
- If you plan to bake the pumpkin as soon as you take it out of the freezer, you can add the butter and brown sugar right now. On the other hand, unseasoned squash will preserve better; you can just leave it on and bake.
- To cook squash in the microwave, place the squash pieces on a microwaveable plate lined with cling film. Cook for about 15 minutes on high power and check every 5 minutes. Continue cooking until the squash is tender enough to be scooped out of the skin with a fork. [12] X Research Source
- You can also use a serrated spoon to make it easier to scoop.
- You can also mash squash with a grater, even with a fork.
- Frozen squash in small pieces is best, but if you’re short on time, you can skip this step and freeze the squash right away.
- If using a plastic bag, be sure to get as much air out as possible before sealing the bag.
- Pumpkin puree is a great candidate for sauces, dips, lasagnas, corn enchiladas, and toast or muffins.
Blanch and freeze squash
- If you want to freeze zucchini for later making zucchini cakes, you should grate the squash. Use a vegetable grater to grate the squash into the bowl.
- This method does not require peeling, as you will then blanch the squash.
- You are not steaming squash in this method. You only use a metal basket to easily remove the squash after blanching.
- You can prick the squash after blanching for 3 minutes with a fork to see if it’s soft; If the squash is soft, it’s okay. [21] X Research Source
- With shredded zucchini, you should blanch in small batches for 1-2 minutes until the squash is tender. [22] X Research Source
- Soaking squash in ice water after blanching prevents the squash from ripening further, thereby preventing further enzymes from breaking down. As a result, the squash will retain its color, flavor and texture almost intact.
- You can sandwich the squash slices between two sheets of paper towels for about 10 minutes to make sure the squash is completely drained.
- Blanched squash can usually be stored in the freezer for up to 6 months.
- Shredded zucchini is great for making dishes like risotto, soups, muffins or muffins. [27] X Research Source
- For a unique dish made from squash, you can sauté squash in brown sugar with garlic and sage. [28] X Research Sources
Things you need
Frozen raw pumpkin
- Knife or vegetable peeler
- Serrated kitchen knife
- Baking tray
- Frozen plastic box or plastic bag
Cook and freeze pumpkins
- Serrated kitchen knife
- Food blender or blender
- Frozen plastic box or plastic bag
Cook and freeze squash
- Serrated kitchen knife
- Cauldron
- Metal basket
- Big bowl of ice water
- Baking tray
- Frozen plastic box or plastic bag
This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.
The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.
There are 9 references cited in this article that you can view at the bottom of the page.
This post has been viewed 12,111 times.
If you have too many pumpkins to eat and want to save for later, why not freeze them? Squash (summer squash) and squash (winter squash) can both be blanched and frozen. The blanching method helps to preserve the flavor, color, and even the nutritious vitamins of the squash. You can also freeze raw pumpkins and save them for baked goods or soups. So you have tons of seasonal squash to eat all year round!
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