Freezing fresh pumpkin
Love fresh pumpkin. It's my favorite winter vegetable and available for such a limited time in FL. Even if you buy a lot of them, they won't last given our winter temperatures. Don't want to roast and puree it for pies. I want to freeze chunks of it but don't want to waste my prizes with experimentation. Has anyone tried to freeze fresh pumpkin? How did you do it?
Resurrecting a very old thread to ask someone out there:
I wanted to freeze fresh pumpkin. From this thread, I discovered that's a bad idea. But if I cook it, then freeze it, will it be complete mush when defrosted as well? I like to use the pumpkin mostly in chunks like butternut, not as puree. Will this possible with my defrosted, cooked pumpkin? How about if I slightly undercook it before freezing? Will that help preserve its shape?