I purchased this pumpkin back in October, and the poor neglected squash sat on the back console table for nearly a month. Fortunately for me, winter squash have a great shelf life. I finally got to roasting it.
How to Roast a Winter Squash:
-Preheat oven to 400°F
-Cut squash into quarters and remove all strings, seeds, and hard stems
-Prick fleshy side all over with a fork
-Brush with olive oil
-Sprinkle with a little salt
-Place fleshy side down on rimmed cookie sheets
-Roast in oven for 50 minutes or until fork pricks through easily (for me it got so soft that the squash lost all structural integrity)
-Set aside until cool
Making the Purée:
-Skin the cooled squash pieces and cut into small chunks
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| Chunks O Squash |
-Purée in food processor (or blender if you are holding out to buy a food processor until you can splurge on the Kitchen Aid Brand)
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| The pureeing in this 5 year old blender took me an hour. |
-Measure into 15 oz. portions and put into a freezer bag
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| 15 oz is the amount you can buy canned to make one pumpkin pie. |
-Stack and freeze:
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| I spent $4.00 and 3 hours of labor on my pumpkin squash for 7 cans worth of potential pumpkin. |
Girl! You need an immersion blender! I pureed my 10+lb pumpkin in 30 sec with it!