Pumpkins are on sale for cheap all over the place now. Here is one way to make puree out of your pumpkins, to be frozen and used again in the future. Label your bags with the date you made your puree. It should last up to 6 months in your typical freezer. Let as much air out of your bags as you can to prevent freezer burn.
My dear college friend took pictures of the last time she made puree. Here are your step by step directions.
1. Find a pumpkin patch and pick out several pumpkins.
2. Go home and have some fun cleaning out the pumpkin guts! Make sure to save all of the seeds.
3. Cut your pumpkin in half and continue cleaning it up.
4. Cut your pumpkin into smaller pieces and place them on a baking sheet (or two!)
5. Place your pumpkin (with skin on) into the oven at 350 degrees for about 45 minutes or until the pumpkin looks soft and golden.
6. Remove the pumpkin pieces. Let them cool for a moment. Remove the skin, it peels right off the back!
7. Place your pumpkin into a food processor, or blender, and blend into a nice puree is formed.
8. Place your puree into seperate bags/tupperware and freeze. This puree will last several months in your freezer and can be used to make all sorts of yummy things in the coming weeks.
Now, clean off your pumpkin seeds. Even clean they will remain slimy.
Place them on a baking sheet and let them sit overnight.
The next day sprinkle them with olive oil, salt, pepper and seasonings of your choice and bake them!
Thank you to Katie at www.mealplanningmommies.blogspot.com for sharing her tips and pics.