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Did you have a great pumpkin harvest or catch a fantastic deal on pie pumpkins? Learn how to preserve pumpkin and squash. Two super simple ways can be used to preserve pumpkin allowing you to choose which one you prefer to work with!
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How to Preserve Pumpkin & Squash

Did you have a great pumpkin harvest or catch a fantastic deal on pie pumpkins? Learn how to preserve pumpkin and squash. Two super simple ways can be used to preserve pumpkin allowing you to choose which one you prefer to work with!
Course Food Preservation
Cuisine American
Diet Diabetic, Gluten Free, Low Calorie, Vegan
Keyword Freezer Cooking, Pumpkin
Prep Time 1 hour 30 minutes
Cook Time 2 hours 30 minutes
Cool Down Time 1 hour
Total Time 5 hours
Servings 1 pumpkin
Calories 354kcal
Author Stacy Williams
Cost $3.00

Equipment

Ingredients

Instructions

  • Wash and Dry The Outside of the Pumpkin. Preheat oven to 350°F. Cut pumpkin open then into halves.
    1 Pumpkin, Water
  • Remove seeds and strings. Add 1/2" water and place pumpkin halves face down. Roast until fork tender - as much as 2.5 hours. Begin checking for tenderness at one hour.
    1 Pumpkin
  • Remove from oven and flip into a large bowl. Use a spoon to remove any bits left in the shell.
    1 Pumpkin
  • Allow to cool fully. Puree if you would like. Otherwise, place in a freezer bag and freeze flat.

Nutrition

Serving: 1pumpkin | Calories: 354kcal | Carbohydrates: 88g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 4624mg | Fiber: 7g | Sugar: 38g | Vitamin A: 115777IU | Vitamin C: 122mg | Calcium: 286mg | Iron: 11mg