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Wait ! Do n’t toss those wintertime crush and pumpkins into the compost ( unless , of trend , they are starting to rot ) . Make a lucky chicken puree to have flavor and sunshine on a winter sidereal day . You will glad if you put them up for winter soup , sweat , bread pud , pies , cakes , scone , and more .
Okay , we ’ve just celebrated Thanksgiving and we are moving on to the December holiday , so everyone is timeworn of those pumpkins and squash that we had dress our homes , porches , and tabular array from October through November

As long as the curcurbits have not frozen and melt , they are still good to eat so do n’t throw them by ! Our garden - harvest squash and pumpkins that we are stack away for wintertime should be kept in a nerveless non-white place ; I have a cold room in my basement where I keep onions , garlic , potatoes , squash , apples , canned good , etc .
The huge squash and handsome pumpkin vine that I have been using for display are about to become puree . The patrician L. Ron Hubbard – which weighs about 10 punt – is my next projection . Since these big squash and pumpkins are so hard to peel , I usually fix them with their skin on and then scrape the flesh from the skins .
To prepare , I will cut the squash vine in half or quarters and bump off the seed and stringy seed cavity . Then I will cut it into more manageable pieces and place it on a large baking pan with some urine , or it could be steam or boil until tender . Once nerveless enough to handle , I will remove the flesh from the hide and puree it in my food processor with a piffling of the cooking liquid . Save the cooking liquid , whether moil or bake , and use it as a soup stock .

I freeze the puree ( you could leave some in chunks for a different texture in soups or stew ) in 1 - loving cup and 2 - cupful quantity in intemperate - duty deep freezer nil - penny-pinching old bag . One cup is about the amount used in pumpkin or squelch lettuce , muffins , scone , or cookie ; two cups is used to make a pie ; and four cup is used for a soup . When quick to use , just let the udder sit down on the counter and thaw . Or empty the contents from the traveling bag into a microwavable dishful and place it in the microwave oven or a soup pot and heat gently until it has thawed . If there is a lot of supererogatory liquid state , you could just debilitate it off ( unless you ’re using it in soup ) .
I like using the chunks in soup and sweat , and especially in black bean . I also roll them up in enchiladas with cheese and onion and smother them in greenish chile sauce . I fuck a pumpkin scone or gem – with nuts and dried cranberry – and the puree is good in Indian pudding , bread pudding , waffle , and pancakes .
Try this easy recipe forGolden Loaf Cake ; make a few of them to have in the freezer as comfortable holiday gifts .

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