Featured Ingredient: Pumpkin
The weather up here in
has now turned foul for the season, but winter squash are still holding strong at our farmers’ market. So what does one do when presented with pounds of dirt cheap squash? Steam, puree and freeze, of course. Ontario
Instead of tossing pureed pumpkin, butternut and other winter squash into a container or zip-top bag where it will become a giant brick, a better idea is to break out the trusty silicon muffin cups. This is so great! Just divvy up the squash into the muffin cups and place in the freezer until solid. Once you’ve got your frozen cups, simply unmold and place them in a zip-top bag for future use. The flexibility of the silicon is incredible when dealing with frozen items such as this.
Now, I’ve got a bunch of 1/2-cup frozen pumpkin cups that I can use for soups, pumpkin pie, pumpkin butter and even smoothies. I plan on making pumpkin oatmeal with one tomorrow. As a bonus, I can just defrost small amounts based on my needs and these will defrost much quicker than a huge hunk of frozen squash. Plus, I won’t have to turn to canned pumpkin which comes up short in the taste department compared to a puree made from fresh sugar pumpkins.
I plan on doing the same thing with a bunch of butternut squash, which gives me plenty of opportunity to make soups down the road.