Whether for soups, rice dishes or other delicacies: Hokkaido pumpkins can be used in many ways. You can usually only enjoy the orange-colored vegetables in late summer and autumn. However, there is a trick to being able to eat pumpkins even in the spring: Freeze your Hokkaido - this post will tell you how!

Hokkaido squash can be frozen raw or mashed

Raw or as a puree - that is the question

If you want to make a Hokkaido (more) durable by freezing, you basically have two methods to choose from:

  • in raw form
  • made into a mush

Which variant is better depends on what you later want to create with your Hokkaido:

  • Should the nutty, mild pumpkin serve as a vegetable (for example as the main player in a rice dish)? Then freeze the Hokkaido in raw form.
  • Are you planning to conjure up a delicious soup from the pumpkin? Then freeze the Hokkaido as a puree.

tips

If in doubt, it is advisable to freeze the pumpkin in its raw state. So you still have all your options when it comes to eating the Hokkaido after a certain time (weeks or months). However, after freezing and thawing, it can be more time-consuming to process the squash into a soup.

Method #1: Freeze Hokkaido in raw form

  1. If you don't want to eat the shell, remove it. Basically, the shell of the Hokkaido is edible. This sets it apart from other types of squash, where you should generally remove the skin.
  2. Cut open the Hokkaido and remove the stalk and seeds. To do this, use a sharp knife and a large spoon (unless you have a special tool at home). Don't throw away the seeds, save them. You can roast them and spice up different dishes with them.
  3. Using a sharp knife, cut the "hollowed out" Hokkaido into small pieces (like cubes).
  4. Put the pieces in portions in freezer bags or other containers that are suitable for your freezer.

Caution: Unlike most vegetables, blanching Hokkaido (and squash in general) is not advisable. Otherwise they will quickly become soft and mushy.

Method #2: Freeze Hokkaido as a puree

  1. Cut open and hollow out the Hokkaido (stem base, cores - see Method #1, Step 2). Just leave the peel on - it will (also) turn into mush when you puree it anyway. Then cut the pumpkin into small pieces again (see method #1, step 3).
  2. Put the Hokkaido pieces in a saucepan with some water. The pieces should be lightly covered with water.
  3. Steam the pieces until tender, about 20 minutes.
  4. Drain the Hokkaido pieces, discarding the water (use a strainer).
  5. Put the pieces back in the pot and puree them with a hand blender.
  6. Let the mousse cool down.
  7. Fill the Hokkaidomus into a sufficiently large freezer container.
  8. Place the filled container in the freezer.

Note: Raw or mashed, your frozen Hokkaido will keep for about four to six months.

The garden journal freshness ABC

How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

The garden journal freshness ABC as a poster:

  • as a free PDF file to print out yourself

Category:

Vegetable garden