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Gluten Free-zer Friday – Pumpkin or Squash Puree

Posted Sep 04 2009 10:29pm

Head over to MJ’s for  Freezer Food Friday, then come on back with your gluten free freezer recipe.  I’ld love to have to join in!

freezer-food-friday

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Participating in Gluten Free-zer Friday:

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked.


Yep, you can just open a can of pumpkin for your recipes, but this tastes so much better, much more fresh.  Also, you can use different varieties of winter squash, such as butternut (we like butternut pie even more than pumpkin), hubbard, etc.  If you are freezing pumpkin puree be sure to use the smaller cooking pumpkins (often sold as “pie pumpkins”) as the ones sold for Jack O’Lanterns are very watery and not as flavorful.

I do not can pumpkin puree as currently the USDA  does not recommend it anymore due to the low acid of the product, the variations of thickness of pureed squashes, etc.  I would rather be safe than sorry, and I have the freezer space, so there you go…  This is more of a technique than a recipe.

Pumpkin or Winter Squash Puree

I bake 5-8 pound squashes.  Cut squash in half lengthwise (through the stem area) and remove all seeds and the stringy fibbers in the center with a spoon.  Place cut side down on an oiled rimmed baking sheet.  Bake at 350 degrees for 45 minutes to 1 1/2 hours depending on the size of the squash, until the squash flesh can be easily pierced with a fork.

Cool squash just until you can easily handle it.  Scoop the cooked squash into a blender or food processor and blend until smooth.  Pour squash pulp in a colander lined with cheesecloth.  Place colander over a bowl to catch the pumpkin liquid.  Allow the squash puree to drain until completely cooled.

Dispose of squash liquid (or save to add to smoothies or soup).  I package the puree in 2 cup amounts as that is what I use most of the time.  Pack the puree into a quart sized freezer bag, remove as much air as possible, label and freeze.

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