If you have planted pumpkins or courgettes in your garden and want to keep them for use in the kitchen in the next few months, you can decide to freeze them. Before putting them in the freezer, it is preferable to blanch them to preserve their taste, color and vitamins that are good for health. Pumpkins can also be frozen raw if you intend to put them in a baked product or soup. In any season, you can count on a supply of pumpkins and courgettes to cook as you like.
Steps
Method 1 of 3: Freeze the Raw Pumpkin
Step 1. Peel the pumpkin using the knife or peeler
Place the squash on a cutting board and remove the ends. Then, holding it with one hand, take the peeler with the dominant one and remove some strips of peel by moving it away from you. If you prefer to use the knife, hold the squash vertically on the cutting board and peel the peel from top to bottom.
- If you're using the peeler, when you've peeled one side of the pumpkin, rotate it in your non-dominant hand to clean another section.
- If you decide to use the knife, insert the blade just under the peel on one side of the pumpkin, then slide it down following the outline of the pumpkin until a complete strip of peel is removed. Continue peeling like this, strip after strip, until you have completely peeled the pumpkin.
Step 2. Cut the pulp into 3 cm cubes
Take a serrated knife to cut the squash into evenly sized cubes. Technically, you can cut it into pieces of any size, but 3cm is the perfect size to easily fit into a food bag and freeze them, unless you have a specific shape in mind.
Always use the cutting board when slicing vegetables
Step 3. Freeze the pumpkin pieces on a baking sheet for 2 hours
Line a baking sheet with parchment paper and place the pumpkin pieces slightly spaced and not overlapping on top. After filling it, place the pan in the freezer and wait about 2 hours or until the pumpkin pieces become completely solid.
Freezing the pumpkin pieces separately in the baking dish reduces the chances of them sticking together if you leave them in the freezer for a long time
Step 4. Transfer the pumpkin pieces to a container suitable for freezing food
Remove them from the pan one at a time, then place them in a bag or plastic container suitable for use in the freezer. Leave a couple of inches of empty space under the lid if you are using a container.
- You can get a good result either by using a container or by using a plastic food bag - both are a good solution for freezing pumpkin.
- If you decide to use a bag, squeeze it and let as much air out as possible before sealing it.
Step 5. Freeze the raw pumpkin and use within 12 months
Place the container or bag in the freezer and store the squash until you are ready to use it in the kitchen. Add a date tag or write it directly on the bag with a permanent marker to remind you when you put the pumpkin in the freezer.
Step 6. Thaw the pumpkin or add it to a frozen soup or stew
When you're ready to use the squash, you can add them directly to a soup or stew while cooking, otherwise wait for them to defrost to use in other recipes. If you want to use them thawed, transfer the container or bag from the freezer to the refrigerator the night before or leave them at room temperature for 3-4 hours.
If you intend to roast the pumpkin, there is no need to let it defrost
Method 2 of 3: Freeze the Cooked Pumpkin
Step 1. Preheat the oven to 200 ° C
You will use the oven to roast the squash before freezing it. Turn it on to 200 ° C and let it warm up. If you prefer, you can microwave the pumpkin, in which case you don't have to worry about lighting it ahead of time.
Step 2. Cut the pumpkin in half using a sharp serrated knife
Place the squash on the cutting board and hold it firmly with one hand. Cut it in half lengthwise, then place the halves on the cutting board with the pulp facing up.
If the pumpkin is small, it will be easier to keep it steady and stable. If you have to cut a very large pumpkin, move the knife slowly, very carefully, otherwise the pumpkin may roll and slide the knife
Step 3. Remove the seeds and fibrous parts from the inside of the pumpkin
Using a spoon or with your hands, remove and discard the seeds and fibrous parts that surround them from the two halves of the pumpkin. If you have a melon digger, it will make it even easier. A grapefruit spoon can also be very useful.
- Put the scraps in the compost or waste bin.
- With a normal spoon it is not easy to cut the filaments that surround the seeds, it is better to use a melon digger or a grapefruit spoon.
Step 4. Place the two halves of the squash in a baking dish with the pulp side up
If you want to make it tastier, you can season it with salt, pepper and possibly a tablespoon (15 ml) of butter or honey and a tablespoon (15 g) of brown sugar.
If you intend to roast it while still frozen, it is best to add the butter and sugar at this time. If not, you can skip this step and cook it without additions, as it will keep better
Step 5. Bake the squash in the oven for 25 minutes or until soft
Place the pan in the oven when it has reached the temperature of 200 ° C and let the pumpkin cook for 25 minutes. When the time runs out, remove the pan and check the consistency of the pumpkin with a fork. You need to be able to easily pierce the pulp.
If you want to microwave the squash, place the halves on a ceramic plate lined with microwave-safe foil. Cook the squash for 15 minutes on maximum power available, checking it every 5 minutes. You have to be able to remove the pulp from the peel with a spoon
Step 6. Separate the pulp from the peel with the spoon
When the pumpkin is cooked, take a metal spoon and scrape the pulp off the skin, gradually transferring it to a bowl. When finished, discard the peel.
To do it faster you can use a spoon with serrated edges
Step 7. Puree the pumpkin pulp
Once blended, it will keep best in the freezer and will also last for several months. Puree the pulp using your blender or food processor. It will soften as it cooks and you will be able to blend it easily. Make sure there are no lumps.
You can also get a good result using a potato masher or mashing the pulp with a fork
Step 8. Freeze the pumpkin puree in small portions
Wait for the puree to cool, then divide it into 100ml portions and transfer it to an ice mold, muffin pan, or simply onto a baking sheet lined with parchment paper. Return the container to the freezer and let the pumpkin puree freeze for at least 4 hours or until completely solid.
Pumpkin puree will freeze best if you divide it into small portions, but if you are in a hurry you can skip this step and immediately transfer it to a standard container suitable for long-term storage
Step 9. Use frozen pumpkin puree within 3 months
When the portions are solid, transfer them to a container or food bag. You can keep the container in the freezer until you are ready to use the pumpkin puree.
If you decide to use a plastic bag, squeeze it to let out as much air as possible before sealing it
Step 10. Thaw the puree before using it
Move it from the freezer to the refrigerator a day in advance, or let it thaw at room temperature for 3-4 hours. Once thawed, you can reheat it in the microwave or on the stove before incorporating it into a hot dish, such as soup or stew.
Pumpkin puree is a very versatile ingredient. For example, you can use it to make a sauce, gravy, lasagna, soup, bread or muffins
Method 3 of 3: Freeze the Blanched Zucchini
Step 1. Cut the courgettes into slices about half a centimeter thick
Trim the courgettes at the ends with a heavy, sharp knife, then cut them into thin, even slices. Slice them lengthwise into slices about half a centimeter thick.
- If you intend to make zucchini bread in the future, it is best to grate them before freezing them. Use a vegetable grater and grate them over a bowl.
- There is no need to peel the courgettes for this method, as they will need to be blanched.
Step 2. Boil four liters of water for half a kilo of zucchini
Use a large saucepan and heat the water over high heat. Before turning on the stove, insert a metal basket (or colander) into the pot. Dip it in the water so that the courgettes are completely submerged as you blanch them.
In this method the zucchini will not be steamed. The basket is used to be able to take them out of the water quickly once they are ready
Step 3. Place the courgettes in the metal basket and blanch for 3-4 minutes
Do not put more than 500 g of courgettes in the pot at a time and cook them for about 3 minutes. When they are cooked, remove them from the water with the help of the basket.
- You can pierce the zucchini with a fork after 3 minutes of cooking to see if they are tender enough. If they have softened, you can drain them by removing the basket from the water.
- If you grated the zucchini, blanch them a little at a time, in small portions, for 1-2 minutes or until soft.
Step 4. Freeze the courgettes from cooking with ice or cold water
Take a bowl and put 500 g of ice in it for every 500 g of zucchini. Alternatively, put the zucchini under cold running water or fill a bowl with water and change it frequently so that it stays cold (it shouldn't exceed 16 ° C).
The transition from hot to cold serves to block the cooking process and the deterioration of enzymes. In addition, it preserves the color, taste and texture of the zucchini
Step 5. Drain the zucchini
Pour the entire contents of the bowl into a colander to drain the courgettes from the water, so they are ready to be transferred to the freezer. After draining them, dab them with absorbent paper.
You can put the zucchini between two sheets of absorbent paper and let them dry for about 10 minutes to deprive them of excess water
Step 6. Freeze the zucchini in a food bag and use within 6 months
Squeeze the bag to let as much air out as possible before sealing it. If you prefer, you can use a plastic food container. Store the zucchini in the freezer until you are ready to use them.
Usually, blanched and frozen zucchini have a shelf life of about 6 months
Step 7. Thaw the courgettes and use them as you like
Transfer them from the freezer to the refrigerator the night before using them or let them thaw at room temperature for 3-4 hours. Once defrosted, you can use them as you wish, for example by adding them to a gravy, soup, stew or a side of mixed vegetables.
- If you grated them before freezing them, you can add them to risotto, soup, or bread or muffin dough.
- Grated zucchini can also be sautéed with butter, sage and a clove of garlic.
