Freezing pumpkins and squash.

[legendaryone]

Has anyone froze thier pumpkins and squash ? How did you do it ? I am thinking of cutting them into chunks and blanching them then freezing, should i peel them as well ?

[legendaryone]

[AlanP]

unless you really want to go to the bother of freezing it may be easier to store.We cut the pumpkins and squashes (leaving about 2" of stalk) and just store in the false roof - or somewhere cool and airy.  They store all winter - we used the last butternut squash in May this year (from 2006)
Check for damage periodically and good luck.

[silverbirch]

I freeze squash by cutting it to chunks then cooking until soft and mashing.  I tend to only use it as a thickening in soups anyway, as it has a better flavour than potatoes, and we aren't too keen on it as a veg.

[cambourne7]

I found this really cool site

http://homecooking.about.com/library/archive/blpumpkins.htm

loads of recipies for pumpkin inc chocolate pumpkin brownies, crispy crunchy granola munchies, spicy pumpkin bisque, pumpkin swirl cheesecase , pumpkin muffins with either aprioct or banana etc...

they also advise on storage and say "Leftover cooked pumpkin can be frozen up to 16 months or canned"

[jennym]

I keep squash both ways, some is cut into chunks and frozen in bags, or processed to breadcrumb size, others are kept in nets over winter as AlanP suggests. They do store well if ventilation is good. I just peel, wash and chop the ones for freezing, I don't bother blanching as it gets used within a few months of freezing.